Mediterranean Diet Stuffed Sweet Potato with Black Beans and Avocado
Elevate your dinner game with this Mediterranean Diet Stuffed Sweet Potato recipe, bursting with vibrant flavors and wholesome ingredients perfect for a healthy, satisfying meal. Tender, roasted sweet potatoes serve as the base, complemented by a spiced black bean filling infused with smoky paprika and cumin. Fresh toppings like creamy avocado slices, juicy cherry tomatoes, and crisp red onion bring a refreshing contrast, while a squeeze of lemon juice and a drizzle of olive oil add the perfect finishing touch. This nutrient-packed dish, ready in under an hour, is ideal for anyone seeking a gluten-free, plant-based meal with Mediterranean-inspired flair. Whether served as a colorful main course or a stunning side, this recipe checks all the boxes for nourishing comfort food!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 1 cups (cooked or canned, drained and rinsed) black beans
- 0.5 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 1 large ripe avocado
- 0.5 cups (halved) cherry tomatoes
- 0.25 cups (finely diced) red onion
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon lemon juice
- 0.25 teaspoons 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. Pat them dry and pierce each sweet potato several times with a fork. Place them on the prepared baking sheet.
Drizzle 1 tablespoon of olive oil over the sweet potatoes and rub them evenly with your hands. Sprinkle with 1/4 teaspoon of salt.
Bake the sweet potatoes for 40-45 minutes, or until they are soft and tender when pierced with a knife or fork.
While the sweet potatoes are baking, prepare the black bean filling. In a medium bowl, combine the black beans, ground cumin, smoked paprika, and 1/4 teaspoon of salt. Mix well and set aside.
Prepare the fresh toppings by slicing the avocado, halving the cherry tomatoes, and finely dicing the red onion. Chop the fresh parsley.
Once the sweet potatoes are done baking, let them cool for 5 minutes, then slice each one lengthwise down the center, being careful not to cut all the way through. Gently push the sides of the potato to create a small pocket for the filling.
Fill each sweet potato with a generous portion of the black bean mixture. Top with avocado slices, cherry tomatoes, red onion, and a sprinkle of fresh parsley.
Drizzle with remaining olive oil, a squeeze of lemon juice, and a pinch of black pepper. Serve immediately and enjoy!
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2063 mg | 90% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 29.7 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1337 mg | 28% | |
*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.
