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Tex-Mex Stuffed Sweet Potatoes & Curried Pumpkin & Black Bean Soup (It’s a Two-fer!)*

Active Time: 35 minutes / Cook Time: 60-75 minutes / Total Time: 75-85 minutes

Makes 2 servings of sweet potatoes and 6 servings of soup

Nutrition Corner: Coconut Oil
Coconut oil is a great oil to incorporate into your diet. This oil has a smoke point that is suitable for medium-high heat cooking, making it a good option for sautéing and baking (just be sure to buy coconut oil made for cooking, rather than skin care). Coconut oil is amazing for our health, and scientific studies prove it. The medium-chain fatty acids found in coconut oil are extremely beneficial for brain health and provide our bodies with an easily convertible source of energy

Tex-Mex Stuffed Sweet Potatoes.JPG
Curried Black Bean Soup.JPG

Ingredients:

  • 3 6-oz. sweet potatoes (one is for breakfast on Day 6; if not making that recipe, use 2 sweet potatoes)
  • For the black beans (which will be used as sweet potato stuffing AND to go in the soup):
    • 2 teaspoons coconut oil
    • ½ cup chopped onion
    • 2 cloves of garlic, minced
    • ¾ teaspoon ground cumin
    • pinch cayenne pepper, or to taste
    • ½ teaspoon fine sea salt
    • 2 15-oz. cans black beans, undrained
    • 1 15-oz. can crushed tomatoes
    • ½ cup canned pumpkin (use the remainder of the can in the soup)
  • For the soup:
    • 2 teaspoons coconut oil
    • ½ cup chopped onion
    • 1 clove garlic, minced 1” piece fresh ginger, peeled and grated pinch cayenne pepper, or to taste
    • ¾ teaspoon ground cumin
    • 2 teaspoons curry powder, or to taste**
    • 1 teaspoon fine sea salt, plus more to taste
    • 2 15-oz. cans pumpkin puree, minus ½ cup used in the black beans***
    • 1 13.5-oz. can coconut milk
    • 2 cups water, plus more as desired
    • 2 teaspoons Sriracha, or to taste (optional)
    • juice of a lime
  • Remaining ingredients:
    • 2 tablespoons shredded sharp cheddar cheese (optional)
    • 4 scallions, chopped and divided (optional)
    • ¼ cup chopped cilantro (optional)
    • 1 avocado, halved, pitted, and sliced
    • pinch of salt for the avocado
    • lime wedges, for serving (optional)

*The ingredient list makes it look like this will take forever, but two meals and a sweet potato for Day 6 will actually come together very quickly! Don’t be daunted! Do the prep for all of the onion and garlic at the same time.

**Don’t like curry flavor? Substitute chili powder to taste.

***If you have access to Red Kuri or kabocha squash, (and a desire to add the extra step) roast a 2-lb. squash and puree the flesh. The sweet-nutty taste adds a complexity to the soup that is wonderful!

Directions:

  1. Preheat the oven to 425°F. Cut a long, deep slit into each of the potatoes, wrap tightly in foil, and bake for 45-60 minutes, or until potatoes are fully tender. Keep wrapped foil and set aside if the rest of the recipe is not complete. Leave the oven on; reduce the heat to 350° F.
  2. Half an hour after starting the sweet potatoes, place a medium and a large saucepan or Dutch oven over mediumlow heat. Add 2 teaspoons coconut oil to each pan.
  3. To the medium saucepan, add ½ cup onion, 2 cloves garlic, cumin, cayenne, and black pepper. Stir to combine.
  4. To the large saucepan, add ½ cup onion, 1 clove garlic, grated ginger, cayenne, cumin, curry powder, and salt. Stir to combine.
  5. Cook both mixtures for 5-7 minutes, stirring often, until the onions begin to soften.
  6. To the medium saucepan, add all of the black beans, tomatoes, and ½ cup pumpkin puree. Stir to combine and raise the heat to medium-high. Bring to a low boil, reduce the heat, and simmer 5 minutes.
  7. To the large saucepan, add the remaining pumpkin puree, coconut milk, and water. Stir to combine, raise the heat to medium-high, and bring to a simmer. Reduce the heat and continue to simmer 5 minutes.
  8. To finish the sweet potatoes: Place the sweet potatoes on a baking sheet and open the foil so it lies flat on the baking sheet (alternatively, remove potatoes from foil and line the baking sheet with parchment paper). Split two of the sweet potatoes open to form a pocket for filling; place the third in an airtight container and refrigerate. Scoop ¾ cup bean mixture from the medium saucepan onto each sweet potato, top each with 1 tablespoon cheese and a sprinkle of scallions, if using, and bake for 10-15 minutes, or until the cheese is melted and the beans and potato are warmed through. Sprinkle with each with 1 tablespoon cilantro, if using.
  9. Place each sweet potato on a plate, along with the avocado slices sprinkled with a pinch of salt, and serve with lime wedges.
  10. To finish the soup: While the stuffed sweet potatoes are finishing in the oven, add the remaining black beans and their liquid (from the medium saucepan), along with the Sriracha, to the soup in the large saucepan. Stir well to combine and simmer 5 minutes. If a looser consistency is desired, add more water.
  11. Turn off the heat, add the lime juice, and taste for seasoning. If desired, add salt, curry powder, Sriracha, and/or lime juice to taste.
  12. Transfer the soup to 6 airtight, freezer-safe containers. Sprinkle each with scallions and cilantro, if desired. Freeze 4 portions for future use and take remaining two for lunches tomorrow.