Eosinophilic Esophagitis Friendly Vegan Stuffed Sweet Potato Bites
Total time45 min
Prep time15 min
Cook time30 min
4.6(29)
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Learn more →Ingredients
6 servings
For the sweet potato rounds
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper
For the filling
- ½ small red onion, finely diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder
- 1 tbsp lime juice (from about ½ lime)
For serving
- 1 ripe avocado, pitted and diced
- 2 tbsp fresh cilantro, roughly chopped
- lime wedges, for serving
- hot sauce, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/2 inch thick — you should get roughly 18 rounds total. Arrange them in a single layer on the prepared baking sheet, brush both sides with 1 1/2 tbsp of the olive oil, and season with 1/4 tsp of the salt and the black pepper.
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