Make these Mexican Stuffed Sweet Potatoes for your next meal! Vegan-friendly, gluten-free, and super easy.
So I have basically have gone all of my life without liking any traditional condiments…
Yellow mustard? Pass.
Relish? Eek, no thanks.
Mayo? Absolutely NOT.
So what did that mean for my hotdogs growing up…? Just a plain ole dog in a bun. My burgers? Cheese me. Sandwiches? Meat and cheese, please.
Man was I one picky eater… Of course I’ve grown out of my picky ways since I was a kid and eat a wide variety of foods now. But honestly, I still don’t care for many condiments… of course until now 🙂
When GoAvo reached out to me about their products, it was as if all of my condiment dreams came true. I mean for one, the stuff is made of avocados. If that doesn’t scream ASHLEY, I don’t know what does. Secondly, it’s not filled with any of the extra nonsense: i.e. food additives, refined sugars, soy… Plus it’s both gluten-free and vegan-friendly. That calls for a: HOLLA.
I’m super pumped about this GoAvo spread because it gives me an excuse to use something other than yogurt to make my tuna salads. And if everyone could start switching their BBQ potato salad recipes to this stuff instead of mayo, I believe the world would be a better place.
So how are we using GoAvo today?
MEXICAN STUFFED SWEET POTATOES
You guys are going to LOVE these. They’re super easy and awesomely delicious, and you probably already have most of the ingredients sitting in your pantry.
- 4–6 medium sweet potatoes
- 14 oz canned black beans
- 14 oz canned corn (or frozen)
- 1/2 medium yellow onion, chopped
- 1 tsp minced garlic
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- salt & pepper to taste
- cilantro, about 1/2 cup chopped
- GoAvo Spread
- shredded cheese, if not vegan
- fresh pico
- Preheat oven to 400F. Using fork, poke about 6 holes in potatoes, place directly on oven rack with foil lining bottom rack, or use lined baking sheet. You may also place potatoes directly on grill. Bake for 45 minutes to 1 hour, until soft.
- While the potatoes are baking, make your stuffing: In a medium-large skillet, cook down garlic and chopped onion for about 5 minutes. Add in black beans, corn, and spices. Combine and cook over medium heat for about 10 minutes, then stir in chopped cilantro. Remove from heat and cover with foil until potatoes are done.
- Once potatoes are ready, slice down the middle and start stuffing! Top with fresh pico, more cilantro, and GoAvo spread!
-Not vegan? Feel free to add your favorite lean meat for more protein!
You may have left over black bean & corn stuffing if only making 4 potatoes. Store leftovers in container in fridge and use on top of salads, nachos, in wraps, and more!
Of course this GoAvo spread can most certainly be considered just as versatile as traditional mayo. Guys, I even shudder at the word “mayo”, ick.
Think tuna or chicken salads, mashed chickpea salads, sandwich and burger toppings, or even using it as a dip for vegetables. It’ll be the perfect substitute to use in place of those “other” condiments this picnic season 😉 I CAN’T WAIT
If you want to give GoAvo a try, be sure to put in a request with your local grocers.