Crispy Loaded Sweet Potato Boats with Turkey Bacon

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

Crispy Loaded Sweet Potato Boats with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Crispy Loaded Sweet Potato Boats with Turkey Bacon

Enjoy a satisfying twist on a classic baked sweet potato, loaded with savory turkey bacon, protein-rich egg whites, black beans, fresh diced tomatoes, and melty cheddar cheese. This dish offers a delightful balance of crispy, soft, and creamy textures with a burst of flavor in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

370kcal
Protein
26.1g
Fat
14.6g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

2 slices Turkey Bacon (28g total)

1/4 cup Black Beans (43g)

1/4 cup Diced Tomatoes (40g)

1/4 cup Shredded Cheddar Cheese (28g)

3 Egg Whites

Salt, Pepper & Paprika to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, then prick it with a fork. Bake it directly on the oven rack for 40-45 minutes until tender.

  • 3

    While the sweet potato bakes, lay the turkey bacon on a skillet over medium heat and cook until crispy. Once done, chop or crumble the bacon into bite-size pieces.

  • 4

    In a small bowl, mix the black beans and diced tomatoes with a dash of salt, pepper, and paprika.

  • 5

    After the sweet potato is done, let it cool slightly, then slice it in half lengthwise and gently scoop out a portion of the flesh to create a boat, leaving a small border.

  • 6

    Fill the sweet potato boats with the bean and tomato mixture, then evenly distribute the chopped turkey bacon on top.

  • 7

    Carefully pour the egg whites over the filling and sprinkle the shredded cheddar cheese on top.

  • 8

    Return the filled sweet potato boats to the oven for an additional 8-10 minutes, or until the egg whites are set and the cheese has melted.

  • 9

    Remove from the oven, give a final seasoning with salt and pepper if needed, and serve warm.

Crispy Loaded Sweet Potato Boats with Turkey Bacon

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

Crispy Loaded Sweet Potato Boats with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Crispy Loaded Sweet Potato Boats with Turkey Bacon

Enjoy a satisfying twist on a classic baked sweet potato, loaded with savory turkey bacon, protein-rich egg whites, black beans, fresh diced tomatoes, and melty cheddar cheese. This dish offers a delightful balance of crispy, soft, and creamy textures with a burst of flavor in every bite.

NUTRITION

370kcal
Protein
26.1g
Fat
14.6g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

2 slices Turkey Bacon (28g total)

1/4 cup Black Beans (43g)

1/4 cup Diced Tomatoes (40g)

1/4 cup Shredded Cheddar Cheese (28g)

3 Egg Whites

Salt, Pepper & Paprika to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, then prick it with a fork. Bake it directly on the oven rack for 40-45 minutes until tender.

  • 3

    While the sweet potato bakes, lay the turkey bacon on a skillet over medium heat and cook until crispy. Once done, chop or crumble the bacon into bite-size pieces.

  • 4

    In a small bowl, mix the black beans and diced tomatoes with a dash of salt, pepper, and paprika.

  • 5

    After the sweet potato is done, let it cool slightly, then slice it in half lengthwise and gently scoop out a portion of the flesh to create a boat, leaving a small border.

  • 6

    Fill the sweet potato boats with the bean and tomato mixture, then evenly distribute the chopped turkey bacon on top.

  • 7

    Carefully pour the egg whites over the filling and sprinkle the shredded cheddar cheese on top.

  • 8

    Return the filled sweet potato boats to the oven for an additional 8-10 minutes, or until the egg whites are set and the cheese has melted.

  • 9

    Remove from the oven, give a final seasoning with salt and pepper if needed, and serve warm.