Veggie Low Cal Bbq Twice Baked Sweet Potato
Transform your weeknight dinners with this Veggie Low-Cal BBQ Twice Baked Sweet Potato recipe, a wholesome and flavorful meal that’s as nutritious as it is delicious. These perfectly roasted sweet potatoes are stuffed with a smoky-sweet mixture of sautéed zucchini, red bell peppers, black beans, and creamy mashed sweet potato, all brought together with a splash of low-sugar BBQ sauce and a hint of smoked paprika. Low in calories but big on flavor, this recipe is perfect for a healthy vegetarian dinner or a satisfying side dish. Easy to prepare and naturally gluten-free, these twice-baked sweet potatoes are finished with a garnish of fresh green onions for a pop of color and crunch. Whether you're meal prepping or feeding a crowd, this dish is the perfect balance of comfort and freshness.
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Recipe Information
Ingredients
- 2 pieces medium sweet potatoes
- 1 teaspoons olive oil
- 0.5 cups red bell pepper, diced
- 0.25 cups onion, finely chopped
- 0.5 cups zucchini, diced
- 2 tablespoons BBQ sauce (low sugar preferred)
- 0.5 cups black beans, cooked and drained
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons garlic powder
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons green onions, sliced (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes thoroughly and pierce them several times with a fork. Place them on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until they are tender when pierced with a fork.
While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the diced red bell pepper, chopped onion, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the BBQ sauce, cooked black beans, smoked paprika, garlic powder, salt, and black pepper. Cook for an additional 3-4 minutes, then remove the skillet from heat.
Once the sweet potatoes are done baking, allow them to cool slightly. Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin wall around the edges. Place the scooped-out flesh in a mixing bowl.
Mash the sweet potato flesh until smooth and stir it into the prepared vegetable mixture from the skillet.
Spoon the veggie and sweet potato mixture back into the hollowed-out sweet potato skins, mounding it slightly.
Return the stuffed sweet potatoes to the baking sheet. Bake for an additional 10 minutes at 400°F (200°C), until the tops are slightly crispy.
Remove from the oven and garnish with sliced green onions, if desired. Serve hot and enjoy your nutritious low-calorie meal!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 22.1 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1846 mg | 39% | |
*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.
