Imagine a dish that combines the creamy sweetness of perfectly roasted sweet potatoes with a protein-packed wild rice filling that's bursting with flavor. These Wild Rice Stuffed Sweet Potatoes are not just a meal - they're a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience. Whether you're a vegetarian looking for a hearty meal or simply someone who loves vibrant, nutritious dishes, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1 cup wild rice
- 2 cups vegetable broth
- 1 cup black beans, drained and rinsed
- 1 bell pepper, diced
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (218°C). Wash sweet potatoes thoroughly and pat dry with paper towels.
- Pierce each sweet potato several times with a fork to allow steam to escape during baking. Place potatoes directly on the oven rack and bake for 40-45 minutes until they are tender when pierced with a knife.
- While potatoes are baking, prepare the wild rice. In a medium saucepan, combine wild rice with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and liquid is absorbed.
- In a separate skillet, sauté diced bell pepper over medium heat until slightly softened, about 3-4 minutes.
- Once rice is cooked, fluff with a fork and mix in black beans, sautéed bell pepper, cumin, salt, and pepper. Stir until well combined.
- Remove sweet potatoes from oven and let cool for 5 minutes. Carefully slice each potato lengthwise, creating a pocket for the stuffing.
- Generously fill each sweet potato with the wild rice mixture, pressing gently to ensure a full stuffing.
- Garnish with fresh chopped cilantro and serve immediately while still warm.
Tips
- Choose medium-sized sweet potatoes with smooth, unblemished skin for the best texture and flavor.
- For extra crispy potato skins, lightly brush the potatoes with olive oil and sprinkle with salt before baking.
- Make sure to rinse your black beans thoroughly to remove excess sodium and improve overall taste.
- Don't rush the rice cooking process - letting it simmer slowly ensures each grain is perfectly tender.
- For added protein, you can mix in some crumbled feta cheese or toasted nuts into the rice filling.
- If you prefer a spicier version, add a dash of cayenne pepper or some diced jalapeños to the rice mixture.
- Prep tip: You can cook the wild rice and prepare the filling ahead of time, making assembly quick and easy on busy nights.
- For a beautiful presentation, use fresh, vibrant cilantro and consider a light drizzle of lime juice before serving.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 64g
Protein: 15g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
