Mediterranean Diet Stuffed Sweet Potato with Black Beans and Avocado

Elevate your weeknight dinner with this Mediterranean Diet Stuffed Sweet Potato with Black Beans and Avocado—a vibrant, wholesome dish packed with flavor and nutrients. Perfectly roasted sweet potatoes serve as the base, offering a naturally sweet and hearty contrast to the zesty black bean filling seasoned with cumin and smoked paprika. Fresh toppings like creamy avocado, juicy cherry tomatoes, crisp red onion, and a sprinkle of parsley add a burst of color and texture, while a drizzle of olive oil and lemon juice ties everything together with tangy elegance. Whether you're embracing plant-forward meals or seeking a satisfying, gluten-free option, this recipe delivers a healthy, delicious bite in every forkful. Ideal for anyone following the Mediterranean diet or looking to enjoy a nutrient-packed, easy-to-prepare dish!

Nutriscore Rating: 83/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 0.5 teaspoons salt
• 1 cups (cooked or canned, drained and rinsed) black beans
• 0.5 teaspoons ground cumin
• 0.5 teaspoons smoked paprika
• 1 large ripe avocado
• 0.5 cups (halved) cherry tomatoes
• 0.25 cups (finely diced) red onion
• 2 tablespoons (chopped) fresh parsley
• 1 tablespoon lemon juice
• 0.25 teaspoons 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. Pat them dry and pierce each sweet potato several times with a fork. Place them on the prepared baking sheet.

Step 3

Drizzle 1 tablespoon of olive oil over the sweet potatoes and rub them evenly with your hands. Sprinkle with 1/4 teaspoon of salt.

Step 4

Bake the sweet potatoes for 40-45 minutes, or until they are soft and tender when pierced with a knife or fork.

Step 5

While the sweet potatoes are baking, prepare the black bean filling. In a medium bowl, combine the black beans, ground cumin, smoked paprika, and 1/4 teaspoon of salt. Mix well and set aside.

Step 6

Prepare the fresh toppings by slicing the avocado, halving the cherry tomatoes, and finely dicing the red onion. Chop the fresh parsley.

Step 7

Once the sweet potatoes are done baking, let them cool for 5 minutes, then slice each one lengthwise down the center, being careful not to cut all the way through. Gently push the sides of the potato to create a small pocket for the filling.

Step 8

Fill each sweet potato with a generous portion of the black bean mixture. Top with avocado slices, cherry tomatoes, red onion, and a sprinkle of fresh parsley.

Step 9

Drizzle with remaining olive oil, a squeeze of lemon juice, and a pinch of black pepper. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1076.0g)

Amount per serving	% Daily Value*
Calories	1219.0

Total Fat 59.5g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2063.0mg	0%
Total Carbohydrate 159.3g	0%
Dietary Fiber 41.4g	0%
Total Sugars 29.7g
Protein 23.6g	0%

Vitamin D 0IU	0%
Calcium 311.0mg	0%
Iron 9.2mg	0%
Potassium 1336.8mg	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: 42.3%

Protein: 7.5%

Carbs: 50.3%