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Stuffed Sweet Potatoes

Healthy savory stuffed sweet potatoes with black beans and quinoa. A protein-packed, delicious vegetarian recipe, and it can easily be made vegan.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 442 kcal
Course: Main Course
Cuisine: American , Mexican

Ingredients

For the Sweet Potatoes
  • 6 small sweet potatoes about 8 ounces each
  • ⅓ cup quinoa or 1 cup leftover cooked quinoa
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion diced
  • 1 small red bell pepper diced
  • 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 ground cumin
  • 1 (15-ounce) can low-sodium black beans rinsed and drained
  • ½ cup nonfat plain Greek yogurt
  • 2 tablespoons freshly squeezed lime juice from about 1 lime
  • 1 cup shredded Monterey jack, pepper jack, or cheddar cheese divided
For Serving:
  • prepared salsa
  • Diced avocado or guacamole
  • plain non-fat Greek yogurt or sour cream
  • fresh cilantro

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, cook the quinoa according to package instructions. You should have about 1 cup cooked total. Set aside.
  3. 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.
  4. 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

Serving 1potato Calories 442kcal (22%) Carbohydrates 73g (24%) Protein 18g (36%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.002g Cholesterol 18mg (6%) Potassium 1218mg (35%) 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

% 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.