Low Fat Stuffed Sweet Potato with Black Beans and Avocado
Elevate your weeknight dinner game with this Low Fat Stuffed Sweet Potato with Black Beans and Avocado recipe—an irresistible plant-based dish that’s as wholesome as it is flavorful. Perfectly roasted sweet potatoes serve as a hearty yet low-calorie base, stuffed to the brim with a zesty black bean filling infused with lime, cumin, and chili powder. The addition of juicy cherry tomatoes and fresh cilantro adds brightness, while creamy avocado takes this dish to the next level. Ready in under an hour, this gluten-free and vegetarian recipe is packed with fiber, plant-based protein, and vibrant nutrients, making it a satisfying, guilt-free meal. Perfect on its own or paired with a crisp side salad, it’s a delicious and nutritious option you’ll want to make on repeat.
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Ingredients
- 4 medium sweet potatoes
- 1 cup (cooked, or canned and rinsed) black beans
- 0.5 medium (diced) red onion
- 1 cup (halved) cherry tomatoes
- 0.25 cup (chopped) fresh cilantro
- 1 medium (diced) avocado
- 1 medium (juiced) lime
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the sweet potatoes thoroughly and pat them dry. Poke several holes in each sweet potato with a fork to allow steam to escape while baking.
Step 3
Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45–50 minutes, or until they are tender when pierced with a fork.
Step 4
While the sweet potatoes are baking, prepare the filling. In a large mixing bowl, combine the black beans, diced red onion, cherry tomatoes, and chopped fresh cilantro.
Step 5
Add the lime juice, ground cumin, chili powder, salt, and black pepper to the black bean mixture. Stir well to ensure everything is evenly coated. Adjust seasoning to taste.
Step 6
Once the sweet potatoes are finished roasting, carefully remove them from the oven and let them cool slightly—just enough to handle.
Step 7
Slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently push the ends toward the center to create a pocket for the filling.
Step 8
Stuff each sweet potato with an equal portion of the black bean mixture.
Step 9
Top each stuffed sweet potato with diced avocado just before serving.
Step 10
Serve immediately and enjoy! These stuffed sweet potatoes can be paired with a side salad for an even more satisfying meal.
Nutrition Facts
| Serving size | (1123.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 920.2 |
| Total Fat 24.2g | 0% |
| Saturated Fat 3.3g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2084.9mg | 0% |
| Total Carbohydrate 163.9g | 0% |
| Dietary Fiber 40.6g | 0% |
| Total Sugars 33.3g | |
| Protein 23.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 322.9mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 1268.2mg | 0% |
Source of Calories