This satisfying meatless dish combines sweet and tender sweet potato with spicy beans and creamy avocado and yogurt.
Photo: Laura Wright
By Dina Cheney
Hands-on Time: 35 minutes.
Total Time: 1 1/2 hours.
COST PER PLATE: $2.41
- Olive oil cooking spray
- 4 small (3-oz) sweet potatoes
- 1/2 tsp olive oil
- 1/2 cup finely chopped red onion
- 1 tsp seeded and minced jalapeño chile pepper
- 1 tsp minced garlic
- 1/4 tsp chile powder
- 1/2 tsp sea salt, divided
- 1 15-oz BPA-free can unsalted black beans (about 1½ cups), drained and rinsed
- 1 cup finely chopped beefsteak tomato
- 2 tbsp finely chopped fresh cilantro leaves, divided
- 1 1/2 tsp raw honey
- 1 tsp lime zest plus 1 tsp fresh lime juice, divided
- 1/4 cup plain Greek yogurt
- 1 avocado, peeled, pitted and diced
- Preheat oven to 400°F. Line a large baking sheet with foil and mist with cooking spray. Prick potatoes all over with a fork and place on a baking sheet. Mist potatoes on all sides with cooking spray. Bake potatoes until tender and golden brown on outside, about 55 minutes.
- Meanwhile, heat a medium saucepan on medium and brush with oil. Add onion, jalapeño, garlic, chile powder and 1/4 tsp salt and sauté until onion softens, about 6 minutes. Add beans, tomato, 1 tbsp cilantro, honey and 1 tsp lime juice; simmer for 5 minutes.
- Prepare lime yogurt: In a small bowl, stir together yogurt and 1 tsp lime zest; set aside.
- Carefully transfer potatoes to serving plates. Cut each potato in half, slightly mashing and fluffing potato flesh with a fork. Sprinkle remaining ¼tsp salt over potato flesh. Spoon bean mixture over potatoes and top with avocado, lime yogurt and remaining 1 tbsp cilantro.
Nutrients per serving (1 stuffed sweet potato): calories: 430, total fat: 15 g, sat. fat: 3 g, monounsaturated fat: 7 g, polyunsaturated fat: 4 g, carbs: 43 g, fiber: 9 g, sugars: 12 g, protein: 35 g, sodium: 624 mg, cholesterol: 78 mg