Ridiculously delicious tender sweet potatoes stuffed with a variety of Mexican flavored veggie mix. A perfect healthy dinner option for the family.
Preheat the oven to 400 F and line a baking sheet with parchment paper.
Cut the sweet potatoes in half on lengthways and place them (cut size up) on the baking sheet.
Roast for about 15-18 minutes, or until fork tender. Turn off oven.
Meanwhile, heat the oil in a large skillet. Add the onion, garlic, and bell pepper and sauté for about 4 minutes.
Add in mushrooms, and cook until tender, 6-7 minutes.
Stir in the corn, black beans, tomato paste, cumin, and chili powder and cook for 2-3 more minutes.
Remove the sweet potatoes from the oven and top them with the Mexican mixture, then add mashed avocado and a tablespoon of yogurt on top of each.
Garnish with fresh cilantro and enjoy!
This recipe is almost vegan. To make it fully vegan you can use vegan sour cream or yogurt. Or you can skip it entirely if you like.