YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Skins with Turkey Chili
Enjoy these crispy sweet potato skins filled with a hearty turkey chili topping. The natural sweetness of the roasted potato pairs perfectly with the savory lean turkey and black beans, accented by a touch of egg white for extra lift and a sprinkle of low-fat cheddar for creaminess. This dish provides a satisfying balance of textures and flavors, making it a versatile option for breakfast, lunch, or dinner.
INGREDIENTS
1 medium Sweet Potato
4 ounces Lean Ground Turkey (93% lean)
1/4 cup Black Beans
1 large Egg White
1/2 ounce Low-Fat Cheddar Cheese
1/4 cup Diced Tomatoes
1/4 medium Onion
1 clove Garlic
1 teaspoon Chili Powder
1 teaspoon Cumin
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 400°F.
Pierce the sweet potato several times with a fork and bake it for 45-50 minutes until tender. Allow it to cool slightly.
While the sweet potato bakes, heat a small non-stick skillet over medium heat. Sauté the diced onion and minced garlic until soft and fragrant.
Add the lean ground turkey to the skillet. Cook until browned, breaking it up into crumbles as it cooks.
Stir in the black beans, diced tomatoes, chili powder, cumin, salt, and black pepper. Allow the mixture to simmer for 5-7 minutes so the flavors meld.
Carefully slice the baked sweet potato in half lengthwise and scoop out most of the flesh, leaving a thin layer to maintain the skin's structure.
Fill the sweet potato skins with the turkey chili mixture. Drizzle the egg white over the filling, then sprinkle with low-fat cheddar cheese.
Return the filled skins to the oven for an additional 5-7 minutes, or until the cheese is slightly melted and bubbly.
Serve warm and enjoy a balanced meal that's both hearty and nutritious.