Crispy Baked Sweet Potato with Black Bean Chili

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet Potato with Black Bean Chili

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato with Black Bean Chili

Enjoy a heartwarming dish featuring a perfectly crispy baked sweet potato topped with a robust black bean chili, accented by aromatic spices and a dollop of creamy nonfat Greek yogurt. This meal brings together a delightful mix of textures and flavors—sweet, spicy, and savory—for a nourishing and satisfying experience ideal for lunch or dinner.

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NUTRITION

563kcal
Protein
39.0g
Fat
2.9g
Carbs
98.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1.5 cups Black Beans (~258g)

1/2 cup Nonfat Plain Greek Yogurt (~125g)

1/2 cup Diced Tomatoes (~123g)

1/4 cup chopped Red Onion (~40g)

2 cloves Garlic

1 tsp Chili Powder

1 tsp Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, pierce it with a fork a few times, and place it on a baking sheet. Bake for 40-45 minutes until its skin is crispy and the inside is tender.

  • 3

    While the sweet potato bakes, heat a pan over medium heat. Add the chopped red onion and garlic; sauté until translucent.

  • 4

    Add the diced tomatoes, black beans, chili powder, ground cumin, salt, and pepper to the pan. Let the mixture simmer for about 10 minutes so that the flavors meld together.

  • 5

    Once the sweet potato is done, slice it open and fluff the interior with a fork. Spoon the warm black bean chili evenly over the sweet potato.

  • 6

    Top with a dollop of nonfat plain Greek yogurt and serve immediately.

Crispy Baked Sweet Potato with Black Bean Chili

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet Potato with Black Bean Chili

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato with Black Bean Chili

Enjoy a heartwarming dish featuring a perfectly crispy baked sweet potato topped with a robust black bean chili, accented by aromatic spices and a dollop of creamy nonfat Greek yogurt. This meal brings together a delightful mix of textures and flavors—sweet, spicy, and savory—for a nourishing and satisfying experience ideal for lunch or dinner.

NUTRITION

563kcal
Protein
39.0g
Fat
2.9g
Carbs
98.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1.5 cups Black Beans (~258g)

1/2 cup Nonfat Plain Greek Yogurt (~125g)

1/2 cup Diced Tomatoes (~123g)

1/4 cup chopped Red Onion (~40g)

2 cloves Garlic

1 tsp Chili Powder

1 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, pierce it with a fork a few times, and place it on a baking sheet. Bake for 40-45 minutes until its skin is crispy and the inside is tender.

  • 3

    While the sweet potato bakes, heat a pan over medium heat. Add the chopped red onion and garlic; sauté until translucent.

  • 4

    Add the diced tomatoes, black beans, chili powder, ground cumin, salt, and pepper to the pan. Let the mixture simmer for about 10 minutes so that the flavors meld together.

  • 5

    Once the sweet potato is done, slice it open and fluff the interior with a fork. Spoon the warm black bean chili evenly over the sweet potato.

  • 6

    Top with a dollop of nonfat plain Greek yogurt and serve immediately.