veggie-packed sweet potato boats

SO MUCH COLOR!
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veggie-packed sweet potato boats

I created this recipe after a long day of traveling when I really needed something fresh. Luckily, I tend to keep purple cabbage and bell peppers on hand since they last forever while still maintaining their crunch. And sweet potatoes are a given in my house!

The result is this colorful, veggie-packed meal that ended up going viral. It comes together in just half an hour and I know you’re going to love it.

see it in action…

veggie-packed sweet potato boats

serves 4
fork digging into a bowl of veggie-packed sweet potato boats

Ingredients

  • 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)

Instructions

  • 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 the sweet potatoes. Place cut side down on a baking sheet and roast until very tender, 25 to 30 minutes.
  • 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 minutes. (Or pop ‘em under broiler for extra crispness). Top generously with slaw, avocado, pepitas, and hot sauce. Serve with lime wedges.
  • Enjoy any leftover slaw with tacos!
Inspired by Cookie and Kate.

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