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On the Healthy Menu: Stuffed Sweet Potatoes with Black Beans & Avocado

There's nothing better than a Tex-Mex dish to end the day. Thanks to nutrient-dense ingredients such as avocado, black beans, and, of course, sweet potato, this delicious meal will give you plenty of fiber, healthy fats, and protein. What's more, these stuffed sweet potatoes are perfect for dinner, lunch, or brunch any day of the week. If you have some leftover beans, check out these easy ways to turn beans into a meal. You can even use them in dessert recipes! And as far as those sweet potatoes are concerned, there are lots of creative recipes to use those, too.

You can pop the sweet potato in the oven while you're finishing other chores, then quickly smash together the bean mixture before dropping it into the hollowed-out potato. Top it all off with your avocado, cheddar, extra bean mix, and cilantro. Enjoy and keep the rest of the bean mash-up for tomorrow's lunchtime power bowl.

Check out the Shape Up Your Plate Challenge for the complete seven-day detox meal plan and recipes—plus, you'll find ideas for healthy breakfasts and lunches (and more dinners) for the entire month.

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Stuffed Sweet Potatoes with Black Beans & Avocado

Makes 1 serving (with extra black bean mixture for leftovers)

Ingredients
1 small sweet potato
1 teaspoon extra-virgin olive oil
1 cup onion, chopped
1 clove garlic, minced
1 cup tomato, finely chopped
1 cup canned black beans, rinsed and drained
2 tablespoons shredded cheddar cheese
1/2 avocado, cubed
2 tablespoons fresh cilantro, chopped

Directions

  1. Preheat oven to 425°F. Pierce sweet potato (unpeeled) a few times with a fork. Place on foil-lined baking sheet and bake for about 45 minutes until tender.
  2. In a skillet, sauté onion and garlic in oil for 5 minutes. Add tomatoes and cook for another 5 minutes. Smash 1/2 the black beans and add smashed mixture and remaining whole beans to skillet. Cook for another 3 minutes, until beans are heated.
  3. (Set aside 1 cup of bean mixture for lunch tomorrow.) Cut potato in half, gently scoop out the flesh (leaving some around the skin’s edges) into a bowl and mash. Replace mashed sweet potato into the skins. Top with remaining bean mixture, cheddar cheese, avocado, and cilantro.
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