Sweet potato stuffed with black bean salsa and corn with yogurt and herbs

Sweet potato stuffed with black bean salsa and corn with yogurt and herbs

Aiming at more than half of the plate of vegetables for meals has been a goal of the family in recent years. With the arrival of baby # 1, it is even more important because we want to teach him to appreciate vegetables, and consume them on a regular basis.

Certainly it's a challenge to incorporate a good amount of vegetables, but it's so good for the eyes, and good for your health that it's worth the extra effort. A beautiful colorful plate that always goes with vegetables, so do not hesitate to put a lot. In addition, vegetables contain a lot of fiber and nutrients which offers a satiating meal.

A vegetable that I particularly like, and that makes a good meal base, is the sweet potato. She is so versatile. It can be used in a dessert or in a soup, a stew, and as here, we can stuff it.

Delicious supportive, vibrant and nourishing meals, my stuffed sweet potato recipe is offered to you, in collaboration with Half your plate, which encourages us to always put half of our plate in fruits and vegetables. I just love it!

INGREDIENTS
2 large sweet potatoes cut in half
1 crushed garlic clove
1 can (540 mL) rinsed black beans
500 ml (2 cups) corn grain
1 cup of passata (tomato sauce)
2 large tomatoes cut into cubes
Tabasco
3 chopped green onions
15 chopped basil leaves
15 ml (1 tablespoon) olive oil
2.5 ml (1/2 teaspoon) white balsamic vinegar
250 ml (1 cup) plain Greek yogurt
Salt and pepper

PREPARATION
Preparation
Preheat the oven to 350 ° F.
Cook potatoes, face down, for 50 minutes.
In a saucepan over high heat, sauté the garlic with a little olive oil. Add black beans, corn and passata. Heat for 5 minutes, stirring regularly. Remove from heat and add the diced tomatoes. Season with salt and pepper and add a few drops of tabasco.
In a bowl, mix green onions, basil, olive oil and balsamic vinegar. Salt and pepper.
Garnish sweet potatoes with black corn and bean salsa mixture. Garnish with plain yogurt and herbs.