Low Sodium Stuffed Sweet Potato with Black Beans and Avocado

Elevate your mealtime with this flavorful and nutrient-packed Low Sodium Stuffed Sweet Potato with Black Beans and Avocado! Perfect for a healthy lunch or dinner, this recipe features oven-roasted sweet potatoes stuffed with a heartwarming black bean and cumin mixture, then topped with a refreshing avocado lime guacamole. Packed with fiber, plant-based protein, and healthy fats, this dish is a satisfying low-sodium option that doesn't compromise on taste. Vibrant cherry tomatoes and optional fresh cilantro add bursts of color and flavor, making each bite as visually appealing as it is delicious. Ready in just over an hour, this easy recipe is ideal for anyone seeking a wholesome, gluten-free, vegan-friendly meal that’s simple to prepare yet full of fresh, zesty flavor.

Nutriscore Rating: 88/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 medium-sized Sweet potatoes
• 1 15-ounce can Canned black beans (low sodium)
• 2 large Avocado
• 0.5 small (finely diced) Red onion
• 1 cup (quartered) Cherry tomatoes
• 2 tablespoons (chopped) Cilantro (optional)
• 2 large (juiced) Lime
• 1 teaspoon Ground cumin
• 2 teaspoons Olive oil
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

Step 2

Wash and scrub the sweet potatoes thoroughly. Pat them dry with a paper towel, then use a fork to poke several holes into each potato.

Step 3

Place the sweet potatoes on the prepared baking sheet and bake in the preheated oven for 45-50 minutes, or until they are soft and easily pierced with a fork.

Step 4

While the sweet potatoes are baking, prepare the black bean filling. Drain and rinse the low-sodium canned black beans under running water in a colander to remove excess liquid and reduce sodium content.

Step 5

Heat 2 teaspoons of olive oil in a medium skillet over medium heat. Add the finely diced red onion and sauté for 3-4 minutes, or until translucent.

Step 6

Add the rinsed black beans, ground cumin, and black pepper to the skillet. Cook for another 5 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat and set aside.

Step 7

Prepare the avocado topping. Slice the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Use a fork to mash the avocado to your desired consistency (chunky or smooth).

Step 8

Stir the lime juice into the mashed avocado, followed by the quartered cherry tomatoes and optional chopped cilantro to create a light guacamole topping. Set aside.

Step 9

Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly for about 5 minutes.

Step 10

Cut each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently push the edges to create an opening for the filling.

Step 11

Stuff each sweet potato with a generous portion of the seasoned black bean mixture, followed by a dollop of the avocado topping.

Step 12

Serve immediately, garnished with extra cilantro or a lime wedge if desired. Enjoy your healthy and delicious low-sodium stuffed sweet potatoes!

Nutrition Facts

Serving size	(1669.7g)

Amount per serving	% Daily Value*
Calories	1797.6

Total Fat 89.2g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 10.0g
Cholesterol 0mg	0%
Sodium 789.9mg	0%
Total Carbohydrate 228.4g	0%
Dietary Fiber 72.7g	0%
Total Sugars 34.9g
Protein 43.8g	0%

Vitamin D 0IU	0%
Calcium 441.8mg	0%
Iron 14.8mg	0%
Potassium 3522.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 9.3%

Carbs: 48.3%