Mexican-Style Chicken-Stuffed Sweet Potatoes

Looking for a meal that’s as nutritious as it is delicious? These sweet potatoes stuffed with chicken, black beans, and corn combine protein, fiber, and a variety of flavors. They’re topped with avocado and a yogurt-lime sauce for a touch of freshness. A colorful and satisfying recipe to add to the rotation!

Servings: 4

Preparation time: 20 minutes

Cooking time: 45 to 60 minutes

Ingredients

Stuffing:

• 2 large, sweet potatoes
• 454 g (1 lb) ground chicken or turkey
• ½ onion, finely diced
• 1 red bell pepper, finely diced
• 250 ml (1 cup) black beans, rinsed and drained
• 250 ml (1 cup) corn kernels
• 125 ml (½ cup) salsa
• 15 ml (1 tablespoon) olive oil
• 5 ml (1 teaspoon) ground cumin
• 5 ml (1 teaspoon) smoked paprika
• ½ teaspoon (2.5 ml) chili powder
• ½ teaspoon (2.5 ml) garlic powder
• Salt and pepper, to taste

Yogurt and Lime Sauce

• ½ cup (125 ml) plain Greek yogurt
• Juice of ½ lime
• Salt and pepper, to taste

Toppings

• ½ avocado, sliced
• Fresh cilantro
• Lime wedges

Preparation

1. Preheat the oven to 200 °C (400 °F). Pierce the sweet potatoes in several places with a fork.
2. Place the sweet potatoes on a sheet of aluminum foil and cover them with a second sheet. Fold the edges over to form a foil packet. Bake for 40 to 50 minutes, or until tender.
3. Meanwhile, prepare the yogurt sauce by mixing the Greek yogurt and lime juice. Season with salt and pepper to taste. Set aside.
4. In a large skillet, heat the oil over medium heat. Add the onion and bell pepper and cook for a few minutes, until they begin to soften.
5. Add the ground chicken, cumin, smoked paprika, chili powder, and garlic powder. Continue cooking, breaking up the chicken with a spoon, until it is fully cooked.
6. Stir in the black beans, corn, and salsa. Mix well and continue cooking for 2 to 3 minutes, just long enough to heat everything through.
7. Cut the sweet potatoes in half lengthwise. Using a fork, lightly mash the flesh in the center to make room for the filling.
8. Divide the chicken mixture among the four sweet potato halves.
9. Top with avocado slices, a spoonful of yogurt sauce, and fresh cilantro. Serve with lime wedges.

Tips and tricks

To save time, you can cook the sweet potatoes ahead of time and reheat them when you’re ready to assemble the meal. The chicken mixture will also keep in the refrigerator for a few days.

You like mexican flavors? Try these recipes:

• Mexican Chicken Nachos on the Grill
• Vegetarian Enchiladas

Nutritional values per serving: 425 calories | 31g protein | 32g carbohydrates | 17g fat | 9g fiber

Mexican-Style Chicken-Stuffed Sweet Potatoes is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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