Stuffed sweet potatoes with black beans, salsa & yogurt
A dinner for one: 545 kcal with 27 g of protein, 97 g of carbs and 7 g of fat, ready in 50 min.
- 50 min
- Dinner · 1 serving
- Mexican
- 545 kcal
Nutrition per serving
545 kcalEnergy: 19% protein, 70% carbs, 11% fat
- 27 gProtein
- 97 gCarbs
- 7 gFat
Fiber 21 gSugar 24 gSodium 690 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Dairy
Ingredients
For one serving.
- Sweet potato2 (300 g)
- Black beans, cooked120 g
- Corn kernels40 g
- Salsa60 g
- Greek yogurt, 0%80 g
- Olive oil1 tsp
- Cumin½ tsp
- Smoked paprika½ tsp
- Spring onions1 (15 g)
- Cilantro5 g
- Lime juice2 tsp
Method
- Heat the oven to 200°C. Prick the sweet potatoes and bake them for 40 minutes, until soft.
- Warm the beans and corn in the oil with the cumin and smoked paprika for 4 minutes and season with salt.
- Split the sweet potatoes, fluff the insides with a fork and fill them with the beans.
- Top with salsa, yogurt, spring onions, cilantro and lime juice.
Make ahead
Bake the sweet potatoes up to 3 days ahead and reheat them before filling.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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