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Black Bean-Stuffed Sweet Potatoes


Banana and Orange BOWL

77g Carbs / 18g Protein / 8g Fat / 445 kcal

Nutritional Value


1 medium sweet potato 1 tbsp sour cream ¼ tsp of lime juice A pinch of ground black pepper 1 tsp of a medium red onion, finely diced (about 1 cupdiced) 2 sprays of 1 cal oil spray A pinch of garlic powder A pinch of onion powder A pinch of cumin A pinch of chili powder A pinch of sea salt 100g of black beans, drained and rinsed FOR SERVING: 1/4 an avocado, chopped handful of cilantro, chopped

Cooking method

• Pre-heat oven to 350 degrees F. • Place the sweet potato on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes. You can always pop it in the microwave for around 6-8 mins. • Prepare the cream sauce by whisking together the sour cream, lime juice, and black pepper. Set aside. • When the sweet potato has about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Sauté for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes. • Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside. • Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out. • Evenly spread the black bean mixture, avocado, cilantro, and sour cream sauce on top of the sweet potato. • Serve immediately and ENJOY!!
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