Crispy Loaded Sweet Potato with Black Bean Salsa

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

Crispy Loaded Sweet Potato with Black Bean Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Loaded Sweet Potato with Black Bean Salsa

Enjoy a vibrant, nutritious dish that features a crispy roasted sweet potato topped with a zesty black bean salsa and grilled chicken breast, finished with a cooling drizzle of Greek yogurt. This colorful meal is bursting with flavors from fresh bell pepper, red onion, and avocado, all balanced with a squeeze of lime and a sprinkle of cilantro.

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NUTRITION

511kcal
Protein
41.9g
Fat
11.3g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

½ cup Black Beans

¼ cup Corn

¼ cup diced Red Bell Pepper

¼ cup diced Red Onion

¼ Avocado

2 tbsp Plain Greek Yogurt

3 oz Grilled Chicken Breast

1 tbsp Lime Juice

1 tbsp Cilantro

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the sweet potato and prick it with a fork. Roast in the oven for 40-45 minutes until tender and the skin is crispy.

  • 3

    While the sweet potato is roasting, prepare the black bean salsa by combining black beans, corn, diced red bell pepper, diced red onion, diced avocado, lime juice, and chopped cilantro in a bowl.

  • 4

    Season the salsa with a pinch of salt and pepper to taste.

  • 5

    Grill the chicken breast until fully cooked and juicy, then dice or slice into bite-sized pieces.

  • 6

    Once the sweet potato is done, cut it open and fluff the inside with a fork.

  • 7

    Top the sweet potato with the black bean salsa and add the grilled chicken pieces on top.

  • 8

    Drizzle with plain Greek yogurt for a creamy finish and serve immediately.

Crispy Loaded Sweet Potato with Black Bean Salsa

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

Crispy Loaded Sweet Potato with Black Bean Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Loaded Sweet Potato with Black Bean Salsa

Enjoy a vibrant, nutritious dish that features a crispy roasted sweet potato topped with a zesty black bean salsa and grilled chicken breast, finished with a cooling drizzle of Greek yogurt. This colorful meal is bursting with flavors from fresh bell pepper, red onion, and avocado, all balanced with a squeeze of lime and a sprinkle of cilantro.

NUTRITION

511kcal
Protein
41.9g
Fat
11.3g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

½ cup Black Beans

¼ cup Corn

¼ cup diced Red Bell Pepper

¼ cup diced Red Onion

¼ Avocado

2 tbsp Plain Greek Yogurt

3 oz Grilled Chicken Breast

1 tbsp Lime Juice

1 tbsp Cilantro

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the sweet potato and prick it with a fork. Roast in the oven for 40-45 minutes until tender and the skin is crispy.

  • 3

    While the sweet potato is roasting, prepare the black bean salsa by combining black beans, corn, diced red bell pepper, diced red onion, diced avocado, lime juice, and chopped cilantro in a bowl.

  • 4

    Season the salsa with a pinch of salt and pepper to taste.

  • 5

    Grill the chicken breast until fully cooked and juicy, then dice or slice into bite-sized pieces.

  • 6

    Once the sweet potato is done, cut it open and fluff the inside with a fork.

  • 7

    Top the sweet potato with the black bean salsa and add the grilled chicken pieces on top.

  • 8

    Drizzle with plain Greek yogurt for a creamy finish and serve immediately.