Wholesome Eats

Veggie Packed Sweet Potato Boats

SO MUCH COLOR! 🍠🥑🌿🧀💜🌶️

serves 4 (or 2 with leftover slaw)

2 medium sweet potatoes (10 to 12 ounces each)
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon each chili powder and ground cumin
1 teaspoon kosher salt, divided
Freshly ground black pepper
1/4 head purple cabbage, cored and thinly sliced
1 red bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
3 scallions, thinly sliced
1/3 cup chopped fresh cilantro leaves and tender stems
Zest and juice of one lime, plus wedges for serving
4 ounces cheddar, pepper jack, or monterey jack cheese, grated (1 cup)
1 large ripe avocado, diced
Toasted pepitas and hot sauce, for serving (optional)

Heat oven to 425°F. Slice potatoes in half lengthwise.
Whisk 1 tablespoon of the oil with chili powder, cumin, 1/2 teaspoon salt, and several grinds black pepper in a small bowl. Brush all over sweet potatoes. Place cut side down on baking sheet and roast until very tender, 25 to 30 min.
Meanwhile, make the slaw: combine cabbage, bell pepper, beans, scallions (use both the white and green parts!), cilantro, lime zest and juice, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and several grinds black pepper in a large bowl. Toss to coat and add more lime juice and salt to taste. (You’ll likely need more salt but always better to start with less).
When sweet potatoes are ready, flip them over, smash flesh with a fork, and top with cheese. Return to oven until melted, ~5 min. (Or pop ‘em under broiler for extra crispness). Top generously with slaw, avocado, pepitas, and hot sauce. Serve with lime wedges.