Chipotle-Stuffed Sweet Potatoes
with Roasted Corn & Avocado
Chipotle peppers in adobo are dried, smoked jalapeños packed in a tangy, tomato-based sauce. They add a touch of spice to earthy sweet potatoes, creamy avocado, crunchy pepitas, and sweet roasted corn in this gluten-free, high protein Southwestern supper.
Nutrition (per serving)
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INGREDIENTS
- 6 oz organic chickpeas
- 7.6 oz sweet corn, drained, rinsed and half reserved for your own use
- 1 oz chipotle pepper in adobo, adobo sauce reserved and minced
- 2 sweet potatoes, halved
- 1 avocado, halved, peeled and roughly chopped
- 1 scallion, trimmed and thinly sliced
- 1 lime, juiced
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 2 tbsp pepitas
- 2 oz Treeline® Dairy-Free Sour Cream
- 2 tsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 400°F. Rub each sweet potato half with ½ tsp olive oil and a pinch of salt and pepper and place on one half of baking sheet, cut side down. Roast sweet potatoes for 15 minutes. In medium bowl, combine chickpeas, just half the corn, just half the chipotle in adobo, and a pinch of salt and pepper and toss to coat. Arrange on other half of baking sheet and continue to roast until sweet potatoes are tender and corn is starting to brown, 10 to 12 minutes. Reserve bowl for next step.
Return roasted chickpeas and corn to same bowl. Add avocado, scallion, lime juice, cilantro, and a pinch of salt and pepper and stir to combine. In small bowl, whisk together remaining chipotle in adobo, sour cream, and a pinch of salt and pepper.
Gently smash sweet potatoes with back of fork. Top with chickpea filling and sprinkle with pepitas. Serve with chipotle crema. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also cook sweet potatoes in air-fryer at 375°F for 9 minutes, then add chickpeas and corn and continue to cook another 9 minutes.
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