Low Fat Stuffed Sweet Potato with Black Beans and Avocado
Elevate your dinner game with this Low Fat Stuffed Sweet Potato recipe featuring black beans, juicy cherry tomatoes, creamy avocado, and zesty lime. Perfect for busy weeknights, this nutritious and flavorful dish is naturally gluten-free, bursting with bold Tex-Mex-inspired spices like cumin and chili powder, and packed with plant-based protein from the black beans. Oven-roasted sweet potatoes serve as a wholesome base, creating a tender pocket for the vibrant, refreshing filling. Ready in under an hour and requiring minimal prep, this recipe is ideal for anyone seeking a healthy yet satisfying meal. Serve these stuffed sweet potatoes solo or pair them with a crisp green salad for a complete, guilt-free dinner experience!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 1 cup (cooked, or canned and rinsed) black beans
- 0.5 medium (diced) red onion
- 1 cup (halved) cherry tomatoes
- 0.25 cup (chopped) fresh cilantro
- 1 medium (diced) avocado
- 1 medium (juiced) lime
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes thoroughly and pat them dry. Poke several holes in each sweet potato with a fork to allow steam to escape while baking.
Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45–50 minutes, or until they are tender when pierced with a fork.
While the sweet potatoes are baking, prepare the filling. In a large mixing bowl, combine the black beans, diced red onion, cherry tomatoes, and chopped fresh cilantro.
Add the lime juice, ground cumin, chili powder, salt, and black pepper to the black bean mixture. Stir well to ensure everything is evenly coated. Adjust seasoning to taste.
Once the sweet potatoes are finished roasting, carefully remove them from the oven and let them cool slightly—just enough to handle.
Slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently push the ends toward the center to create a pocket for the filling.
Stuff each sweet potato with an equal portion of the black bean mixture.
Top each stuffed sweet potato with diced avocado just before serving.
Serve immediately and enjoy! These stuffed sweet potatoes can be paired with a side salad for an even more satisfying meal.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2085 mg | 91% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 33.3 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
