30 Best Vegan Recipes #30

30. Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad

Yields: 4 servings

Ingredients

For the Sweet Potatoes & Salad:

• 4 small sweet potatoes or yams, baked
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn*
• 3 green onions, thinly sliced
• ½ cup cilantro, chopped

For the Vinaigrette:

• 2 limes, zested and juiced
• 1 tablespoon oil
• 2 teaspoons honey
• 2 teaspoons adobo sauce (from a can of chipotles in adobo)
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

1. In a large bowl, add the black beans, corn, green onions, and cilantro. Stir to combine.
2. In a smaller bowl, whisk together the lime zest and juice, oil, honey, adobo sauce, salt, and pepper.
3. Pour the vinaigrette over the black bean mixture and toss to combine.
4. Slice open the baked sweet potatoes and stuff them with the Chipotle Black Bean & Corn Salad.
5. Serve and enjoy!

Notes

Source: Alaska From Scratch

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