Stuffed Sweet Potatoes
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Unrated
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Prep Time
15 mins
-
Cook Time
50 mins
-
Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
442 kcal
Stuffed Sweet Potatoes
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Healthy savory stuffed sweet potatoes with black beans and quinoa. A protein-packed, delicious vegetarian recipe, and it can easily be made vegan.
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Ingredients
For the Sweet Potatoes
- 6 sweet potato about 8 ounces each, small
- ⅓ cup quinoa or 1 cup leftover cooked quinoa
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion diced, small
- 1 bell pepper diced, small red
- 1 jalapeño cored, seeded, and finely chopped
- ½ teaspoon kosher salt
- 2 cloves garlic minced (about 2 teaspoons)
- 2 teaspoons chili powder
- 1 ½ teaspoons smoked paprika
- ½ teaspoon cumin ground
- 1 black beans rinsed and drained, low-sodium, canned 15-ounce
- ½ cup Greek yogurt nonfat plain
- 2 tablespoons lime juice from about 1 lime, freshly squeezed
- 1 cup Monterey jack cheese divided, shredded, or pepper jack, or cheddar cheese
For Serving:
- salsa prepared
- avocado or guacamole, diced
- Greek yogurt or sour cream, plain, non-fat
- cilantro fresh
Instructions
- Bake the sweet potatoes: Place a rack in the center of your oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil for easy cleanup. Scrub the sweet potatoes and pat dry. Prick the outsides all over with the tines of a fork. Place on the prepared baking sheet and bake until fork tender, about 45 minutes to 1 hour, depending on size. Remove from the oven and let rest until cool enough to handle. Leave the oven turned on.
- Meanwhile, cook the quinoa according to package instructions. You should have about 1 cup cooked total. Set aside.
- While the sweet potatoes bake and the quinoa cooks, prepare the filling. Heat the olive oil in a large, deep nonstick skillet over medium. Add the onion, bell pepper, jalapeno, and salt. Cook until the vegetables soften and the onion begins to brown, about 8 minutes. Add the garlic, chili powder, smoked paprika, and cumin. Stir to coat the vegetables in the spices, then cook until the spices are fragrant, about 30 seconds. Stir in the black beans and quinoa. Remove from the heat. Stir in the Greek yogurt, lime juice, and 1/2 cup cheese. Taste and adjust the seasonings as desired.
- Once the baked sweet potatoes are cool enough to handle, make a slit in the top. With a fork, open the split and lightly fluff the insides to make space for the toppings. Place the sweet potatoes back on the baking sheet, then stuff with the quinoa–black bean mixture (you will have about 1/2 cup filling per potato). Sprinkle the remaining cheese over the top, then return the sweet potatoes to the oven. Cook until the filling is heated through and the cheese melts, about 5 minutes. Enjoy hot, sprinkled with toppings of choice.
Notes
- : Gently rewarm leftovers in the oven at 350 degrees F on a foil-lined baking sheet until heated through. You can also reheat leftovers in the microwave on a microwave-safe plate until warm.
- TO STORE: Place cooked and cooled stuffed sweet potatoes in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in the oven at 350 degrees F on a foil-lined baking sheet until heated through. You can also reheat leftovers in the microwave on a microwave-safe plate until warm.
Nutrition Information
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Serving
1potato
Calories
442kcal
(22%)
Carbohydrates
73g
(24%)
Protein
18g
(36%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.002g
(0%)
Cholesterol
18mg
(6%)
Potassium
1218mg
(26%)
Fiber
15g
(60%)
Sugar
12g
(24%)
Vitamin A
33465IU
(669%)
Vitamin C
43mg
(48%)
Calcium
263mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 1potato | |
| Calories | 442kcal | 22% |
| Carbohydrates | 73g | 24% |
| Protein | 18g | 36% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 18mg | 6% |
| Potassium | 1218mg | 26% |
| Fiber | 15g | 60% |
| Sugar | 12g | 24% |
| Vitamin A | 33465IU | 669% |
| Vitamin C | 43mg | 48% |
| Calcium | 263mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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