Burrito-Stuffed Sweet Potatoes

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.

	this recipe	typical
fat	5%	1%
protein add	100%	100%
aromatics	46%	1%
acid	17%	0%
vegetables and beans	942%	35%

Where it stands out

• #1 of 111 for heat level

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1134 g	4 small sweet potatoes (mine came to about 2 1/2 pounds total)
92 g	1/2 cup uncooked brown basmati rice, rinsed
180 g	1 cup cooked black beans (I used canned, rinsed and drained)
2 g	1 teaspoon ground cumin
2 g	1/2 garlic clove, minced
2 g	1/2 teaspoon olive oil
6 g	1 teaspoon tomato paste
	Pinch of salt
120 g	1 yellow or red bell pepper, seeded and chopped
242 g	1 cup cherry tomatoes, halved
75 g	1/2 small red onion, chopped (mine came to about 3/4 cup chopped)
15 g	1 tablespoon fresh lime juice
12 g	2 tablespoon chopped fresh cilantro leaves
7 g	1 1/2 teaspoons olive oil
	Salt and pepper, to taste
200 g	1 ripe, medium avocado
2 g	1/2 clove garlic, minced
15 g	1 tablespoon fresh lime juice
12 g	2 tablespoons chopped fresh cilantro leaves
	Generous pinch of salt
	Shredded cabbage (Laura used green; I used purple) or romaine lettuce
	Hot sauce (optional)

Method: 7 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“GREAT, simple, tasty, lots leftover! I must admit, I didn't want to eat these without a tortilla, so I chunked the sweet potato, tossed them with olive oil and cayenne, and roasted them for 40 mins at 425F. :) The rice/beans combo is super tasty, and I wi” — a cook, 5.0★

“Hello, I have been making your recipes for me and my (meat-eating) boyfriend almost every night for a few months. We haven't found one we did not love! I appreciate the fact they are easy to follow and a lot of the times I already have the majority of the ingr” — a cook, 5.0★