You’ve probably heard about the infamous Cowboy Caviar recipe. But have you heard of the Cowboy Caviar Loaded Sweet Potato? Sweet potato topped with flavorful beans, corn, tomato, and onion is sure to quickly become a dinner time staple!
This delish recipe takes 10 minutes to prep while the slow cooker does all of the heavy lifting.
Dietitian Nutritionist Approved Recipe
As a dietitian, I enjoy making and recommending this recipe to clients for a variety of reasons.
For one, this recipe is plant-based making it an easy and tasty way to boost your vegetable intake. Naturally, these veggies pack many health benefits. Here’s a round-up of why Cowboy Caviar Loaded Sweet Potato is good for you:
- Sweet potatoes are complex carbs that are high in fiber. Each potato packs almost 4 g of fiber which is great for your digestive system and gut health. Plus, they deliver beta-carotene (or vitamin A), which is great for supporting healthy eyes, immunity, and skin health.
- Beans are excellent sources of fiber and other important nutrients such as protein, iron, and B vitamins.
- Corn is loaded with vitamin C, an antioxidant that supports a strong immune system and collagen production. Corn also delivers two carotenoids called lutein and zeaxanthin. Both of these carotenoids are good for eye health.
Easy to make
Aside from its health benefits, cowboy caviar loaded sweet potato has to be one of the most effortless recipes out there. Most of the ingredients are likely already in your pantry or a part of your usual grocery store run.
Plus, the slow cooker does all the work of cooking the sweet potato. Creating the filling takes ten minutes or less!
Slow Cooker Cowboy Caviar Loaded Sweet Potato
- 1 Slow cooker
- 4 sweet potatoes (medium) washed and dried
- 1/2 cup corn
- 1/2 cup canned black beans washed and drained
- 1/3 cup diced roman tomatos
- 2 tbsp cilantro (chopped)
- 2 tbsp red onion (chopped)
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- sour cream or pico de gallo salsa optional
- Add sweet potatoes to the slow cooker and cover. Cook on high for 4 hrs or low for 8 hrs.
- In a separate bowl, combine corn, beans, tomatoes, red onion, cumin salt, and cayenne pepper until well mixed.
- Remove the potatoes from the slow cooker.
- Cut each potato length-wise (about ¾ of the way through) and pull apart to open. Mash the inside of the potato with a fork.
- Gently mix the corn filling evenly into the potato flesh and top with cilantro.
- For added flavor, top with pico de gallo, guacamole, sour cream, or your favorite salsa.
- Serve with tortilla chips for easy scooping!
Gaby Vaca-Flores is a Registered Dietitian Nutritionist based in Santa Monica, CA. In merging her passions for nutrition and skin, Gaby created Glow+Greens to provide her readers with science-backed education + digestible wellness tips.