These stuffed sweet potatoes are everything you might imagine—fresh, hearty and delicious. They start with a base of baked sweet potatoes, then a mixture of brown rice and canned black beans, a rustic pico de gallo-inspired salsa, and finally, a dollop of simplified guacamole. The recipe is conveniently gluten free and vegan, too. If you’re vegetarian like me, you might like to add grated cheese or sour cream. I was so hungry last night that I polished off two of these myself, so you might just want to double the recipe. I suspect the leftovers would pack well for lunch, too.
This recipe comes from a cookbook that I’ve been eagerly anticipating for quite some time. It’s by one of my favorite food bloggers, Laura Wright of The First Mess. I’m always inspired by her honest writing, lush photography and brilliant recipes, which combine to create a powerful trifecta of talent. Her new cookbook, The First Mess Cookbook, is finally here. It’s everything I knew it would be—colorful, inspiring, and thoughtful. Her book offers over 125 plant-based recipes that creatively use familiar whole-food ingredients.
Now that I’ve crossed these amazing sweet potato burrito bowls off my list, I’m dying to try Laura’s recipes for mega clump granola, weeknight root vegetable dal, go-to kale salad with “master cleanse” dressing and fancy rice.
More Mexican(ish) Recipes with Sweet Potatoes
I love the contrast of sweet potatoes with spicy, savory ingredients. Find more Mexican recipes here.
Black Bean Sweet Potato Enchiladas Roasted Veggie Enchilada Casserole Southwestern Kale Power Salad Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip
Please let me know how you like these stuffed sweet potatoes in the comments!
