Stuffed Sweet Potatoes
Ingredients
The sweet potatoes
The filling
-
⅓
cup
quinoa
-
1
tablespoon
olive oil
-
1
small
yellow onion
-
1
small
red bell pepper
-
1
small
jalapeno
-
½
teaspoon
kosher salt
-
2
cloves
garlic
-
2
teaspoons
chili powder
-
1 ½
teaspoons
smoked paprika
-
½
teaspoon
ground cumin
-
1
can
low-sodium black beans
-
½
cup
nonfat plain Greek yogurt
-
2
tablespoons
freshly squeezed lime juice
-
1
cup
shredded cheese
For serving
-
to taste
prepared salsa
-
to taste
diced avocado or guacamole
-
to taste
plain non-fat Greek yogurt or sour cream
-
to taste
fresh cilantro
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Scrub and prick the sweet potatoes, then bake until fork-tender for about 45 minutes to 1 hour.
- Cook the quinoa according to package instructions.
- In a skillet, heat olive oil and sauté onion, bell pepper, jalapeno, and salt until softened.
- Add garlic and spices, cooking until fragrant, then stir in black beans and quinoa.
- Remove from heat and mix in Greek yogurt, lime juice, and half of the cheese.
- Once the sweet potatoes are cool, make a slit on top and fluff the insides.
- Stuff the sweet potatoes with the filling and top with remaining cheese.
- Return to the oven and bake until cheese is melted, about 5 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
401
Total fat
9g
Total carbohydrates
66g
Total protein
16g
Sodium
20mg
Cholesterol
18mg
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