Veggie Low Cal Bbq Twice Baked Sweet Potato

Transform your weeknight dinners with this Veggie Low-Cal BBQ Twice Baked Sweet Potato recipe, a wholesome and flavorful meal that’s as nutritious as it is delicious. These perfectly roasted sweet potatoes are stuffed with a smoky-sweet mixture of sautéed zucchini, red bell peppers, black beans, and creamy mashed sweet potato, all brought together with a splash of low-sugar BBQ sauce and a hint of smoked paprika. Low in calories but big on flavor, this recipe is perfect for a healthy vegetarian dinner or a satisfying side dish. Easy to prepare and naturally gluten-free, these twice-baked sweet potatoes are finished with a garnish of fresh green onions for a pop of color and crunch. Whether you're meal prepping or feeding a crowd, this dish is the perfect balance of comfort and freshness.

Nutriscore Rating: 83/100

Prep Time:10 mins

Cook Time:60 mins

Total Time:70 mins

Servings: 2

Ingredients

• 2 pieces medium sweet potatoes
• 1 teaspoons olive oil
• 0.5 cups red bell pepper, diced
• 0.25 cups onion, finely chopped
• 0.5 cups zucchini, diced
• 2 tablespoons BBQ sauce (low sugar preferred)
• 0.5 cups black beans, cooked and drained
• 0.5 teaspoons smoked paprika
• 0.25 teaspoons garlic powder
• 0.25 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons green onions, sliced (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the sweet potatoes thoroughly and pierce them several times with a fork. Place them on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until they are tender when pierced with a fork.

Step 3

While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the diced red bell pepper, chopped onion, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the BBQ sauce, cooked black beans, smoked paprika, garlic powder, salt, and black pepper. Cook for an additional 3-4 minutes, then remove the skillet from heat.

Step 5

Once the sweet potatoes are done baking, allow them to cool slightly. Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin wall around the edges. Place the scooped-out flesh in a mixing bowl.

Step 6

Mash the sweet potato flesh until smooth and stir it into the prepared vegetable mixture from the skillet.

Step 7

Spoon the veggie and sweet potato mixture back into the hollowed-out sweet potato skins, mounding it slightly.

Step 8

Return the stuffed sweet potatoes to the baking sheet. Bake for an additional 10 minutes at 400°F (200°C), until the tops are slightly crispy.

Step 9

Remove from the oven and garnish with sliced green onions, if desired. Serve hot and enjoy your nutritious low-calorie meal!

Nutrition Facts

Serving size	(702.5g)

Amount per serving	% Daily Value*
Calories	562.2

Total Fat 15.5g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1027.1mg	0%
Total Carbohydrate 93.7g	0%
Dietary Fiber 19.8g	0%
Total Sugars 21.9g
Protein 15.1g	0%

Vitamin D 0IU	0%
Calcium 179.7mg	0%
Iron 5.2mg	0%
Potassium 1846.4mg	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: 24.3%

Protein: 10.5%

Carbs: 65.2%