There are times in life that call for grand meals, several dishes, a theme, planning ahead and so on. Other times, when life has your brain in a million places, simple, easy, one dish and one thought is just what you need. This recipe is perfect for when you want something simple, light and healthy, but still hearty and comforting.

With the start of my level 2 advanced yoga teacher training (RYT 500 hour) over the weekend, life is back to being slightly hectic once again. From now until just a few days before Christmas, every Saturday and Sunday I will be up in Venice Beach for 9+ hours, completely submerged in the teachings of yoga! This means – easy meals, getting my stuff together throughout the week and being more organized than usual – are all back to being major priorities!

Besides loving simple meals, I am also a big fan of sweet potatoes, though I will admit I can forget how amazing they are. Sweet potatoes are highly underrated in my opinion, I don’t think they get nearly enough love. When I saw this great recipe from Gaby way earlier this year, I was inspired to make my own vegan version. Spicy Southwest Loaded Sweet Potatoes with Cilantro Lime Avocado Cream!!

For some reason my local grocer only ever has small yams and white sweet potatoes, they never have the traditional orange colored sweet potatoes. But, I personally really really love the white sweet potatoes, they are a bit less sweet and a bit less starchy. They kinda feel like a hybrid between a regular potato and a sweet potato.

The great thing about these stuffed sweet potatoes is that they can literally be a meal in and of themselves – breakfast, lunch or dinner. I really love serving one of these stuffed potatoes for a weekend brunch, with a fried farm fresh egg on the side.

The delicious Southwest-inspired filling is smoky and spicy and super hearty. I personally love adding the baby spinach as a way to get some more veggies in there, which I live for, but you can feel free to add any green you like, kale or chard would also be great. The tangy Cilantro Lime Avocado Cream on top is the perfect alternative to sour cream and the best way I can think to finish off this delicious treat. If cheese is your thing, a little shredded cheese would be great on top. If you dig meat, try some smoky bacon, ham or chorizo sausage mixed into the filling.

[print_this]Spicy Southwest Loaded Sweet Potatoes with Cilantro Lime Avocado Cream

{gluten-free + vegan}

serves 4

inspired by this recipe from What’s Gaby Cooking

4 medium organic sweet potatoes (white or orange, I used white)

3/4 cup organic corn (frozen and thawed or fresh)

2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil

1 small red onion, diced

1 bell pepper, chopped (I used a yellow bell pepper)

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1-2 chipotle peppers in adobo sauce, minced

1 cup cooked black beans

2 cups fresh baby spinach, roughly chopped

1/4 cup fresh cilantro, roughly chopped

Preheat the oven to 425ºF.

Wash and scrub the sweet potatoes, well. Prick the sweet potatoes with a fork. Place the sweet potatoes on a rimmed baking pan and place in the oven. Roast for approximately 45-60 minutes, until cooked thoroughly and tender. Use a knife to check for doneness.

Make the Cilantro Lime Avocado Cream while the potatoes are cooking (recipe below) and set aside.

Right as the sweet potatoes are nearly done cooking, in a hot cast iron skillet over a medium-high heat, add the corn kernels and let the corn roast, without stirring for a few minutes. Continue to let cook until the corn is slightly charred. Remove the corn from the pan, reduce the heat to medium. Add the olive oil to the hot pan and add the onion and bell pepper. Cook for 3 to 5 minutes until the onions are soft. Add the garlic, spices, chipotle peppers, black beans and spinach. Give it all a good stir and cook until heated through and the spinach is wilted. Taste and adjust the seasonings as needed.

Once the sweet potatoes are done, remove from the oven and let cool slightly. Cut the potatoes down the center lengthwise and squeeze open. Stuff each potato with the filling, using it all up. Overflowing is always good when it comes to a stuffed potato. Top each sweet potato with a couple spoonfuls of the Cilantro Lime Avocado Cream and a little more fresh cilantro. Serve immediately.

Cilantro Lime Avocado Cream

1 large ripe avocado

1 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil

3/4 cup cilantro, stems removed

Juice from 1 lime

1 clove garlic

1 teaspoon honey or other liquid sweetener

1/4 cup water

1/8 teaspoon salt

With an emersion blender or regular blender (I used my Blendtec), blend all the ingredients together until smooth and creamy. Add more water if it is too thick. Taste test and adjust seasonings as necessary. Refrigerate until ready to use. Can be made a day ahead, the flavors get even better as it sits. [/print_this]

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