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Southwestern Brussels Sprouts Stuffed Sweet Potatoes

So this is supposed to be a side, but I figured, if you throw it on a potato, it's now a meal. It's also great to do a side as dinner here and there since the hubby is a meat eater, and he can easily enjoy his protein as is.

Source: Cookin' Canuck | Serves: 4 | Time: 1 hr


4 sweet #potatoes

1 lb #BrusselsSprouts, thinly sliced

3 tsp olive oil divided

1 small yellow onion, chopped

1 red #BellPepper, seeded & diced

2 garlic cloves minced

3/4 tsp ground cumin

1/2 tsp chili powder

1/2 tsp paprika

1/4 tsp salt

1/4 tsp ground pepper

1 14 oz can black #beans, drained & rinsed

3/4 cup #corn kernels

1 tbsp lime juice

3 tbsp minced cilantro


Preheat oven to 425º F. On a baking sheet, prick sweet potatoes all over with a fork. Bake until tender, 45 to 50 minutes.

Meanwhile prep the sprouts (maybe 30 minutes into the potatoes baking). Heat 2 teaspoons olive oil in a large nonstick skillet set over medium heat.

Add the onion and bell pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes.

Add the garlic, cumin, chili powder, paprika, salt and pepper, and cook for 1 minute.

Add the remaining 1 teaspoon of olive oil to the skillet. Stir in the sliced Brussels sprouts. Cook until the Brussels sprouts are bright green and just tender, about 4 minutes.

Stir in the black beans, corn, lime juice and cilantro. Warm through for about a minute.

Remove sweet potatoes from oven, and cut a slit down the middle of each potato. Pile the sprouts on top. If you're a dairy eater, maybe put on a dollop of sour cream. In retrospect, some avocado crema could have been nice...

In any case, plate and enjoy!

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