Low Sodium Stuffed Sweet Potato with Black Beans and Avocado
Elevate your dinner game with this vibrant and nutritious Low Sodium Stuffed Sweet Potato with Black Beans and Avocado recipe! Perfect for health-conscious eaters, this dish combines tender, oven-roasted sweet potatoes with a flavorful black bean filling seasoned with cumin and black pepper, all topped with a refreshing avocado and cherry tomato guacamole. Packed with fiber, healthy fats, and bold flavors, it’s a heart-healthy and gluten-free meal that’s easy to prepare in under an hour. Whether you’re searching for a wholesome vegetarian dinner or a creative twist on classic stuffed potatoes, this recipe is sure to become a go-to favorite. Serve it fresh with a sprinkle of cilantro and a squeeze of lime for a zesty finish!
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Recipe Information
Ingredients
- 4 medium-sized Sweet potatoes
- 1 15-ounce can Canned black beans (low sodium)
- 2 large Avocado
- 0.5 small (finely diced) Red onion
- 1 cup (quartered) Cherry tomatoes
- 2 tablespoons (chopped) Cilantro (optional)
- 2 large (juiced) Lime
- 1 teaspoon Ground cumin
- 2 teaspoons Olive oil
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Wash and scrub the sweet potatoes thoroughly. Pat them dry with a paper towel, then use a fork to poke several holes into each potato.
Place the sweet potatoes on the prepared baking sheet and bake in the preheated oven for 45-50 minutes, or until they are soft and easily pierced with a fork.
While the sweet potatoes are baking, prepare the black bean filling. Drain and rinse the low-sodium canned black beans under running water in a colander to remove excess liquid and reduce sodium content.
Heat 2 teaspoons of olive oil in a medium skillet over medium heat. Add the finely diced red onion and sauté for 3-4 minutes, or until translucent.
Add the rinsed black beans, ground cumin, and black pepper to the skillet. Cook for another 5 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat and set aside.
Prepare the avocado topping. Slice the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Use a fork to mash the avocado to your desired consistency (chunky or smooth).
Stir the lime juice into the mashed avocado, followed by the quartered cherry tomatoes and optional chopped cilantro to create a light guacamole topping. Set aside.
Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly for about 5 minutes.
Cut each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently push the edges to create an opening for the filling.
Stuff each sweet potato with a generous portion of the seasoned black bean mixture, followed by a dollop of the avocado topping.
Serve immediately, garnished with extra cilantro or a lime wedge if desired. Enjoy your healthy and delicious low-sodium stuffed sweet potatoes!
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 228.4 g | 83% | |
| Dietary Fiber | 72.7 g | 260% | |
| Total Sugars | 34.9 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3522 mg | 75% | |
*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.
