Healthy, hearty, and flavorful southwest stuffed sweet potatoes are an easy vegetarian meal or side dish. Delicious grilled sweet potatoes act as the vessel for a layer of hummus and all the fixings. They go great with anything you're grilling, and they take just 30 minutes to make!
Ingredients
4small/mediumsweet potatoes
1 cobcorn
1teaspoonolive oil
½teaspoonsea salt
½cuphummus, see notes
¼cupblack beans
¼cupdiced cherry tomatoes
A sprinkle of diced red onion and cilantro
½lime
Instructions
Place the sweet potatoes in a medium-sized pot and fill it with water. Bring the pot to a boil over high heat then reduce the heat and simmer the sweet potatoes for 10-12 minutes, or until they are just soft. Do not let them overcook or they will be watery.
4 small/medium sweet potatoes
Remove the sweet potatoes from the pot and when they are cool enough to handle, cut them in half lengthwise. Once they've stopped steaming, drizzle them with the oil and sprinkle with the sea salt.
1 teaspoon olive oil, ½ teaspoon sea salt
Preheat your grill to medium-high - see notes. Place the sweet potatoes on the grill, cut side down. Pop the corn on the BBQ, too. Grill both for 10 minutes, turning the corn a few times (but not the sweet potatoes) until they both have grill marks on them.
1 cob corn
Remove the corn and sweet potatoes from the BBQ. When the corn is cool enough to handle, cut off the kernels. Divide the hummus between the grilled sweet potato halves and top with the remaining toppings and a squeeze of lime juice.
½ cup hummus, ¼ cup black beans, ¼ cup diced cherry tomatoes, A sprinkle of diced red onion and cilantro, ½ lime
Notes
If your BBQ grill tends to be sticky make sure to oil the grate well or use a BBQ mat.Store-bought hummus works great for this recipe. If Sabra Hummus is available where you live, it's a great option!