Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

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

Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

Enjoy a vibrant dish featuring a perfectly crispy-skinned, baked sweet potato loaded with creamy nonfat Greek yogurt, hearty black beans, and a medley of fresh cherry tomatoes and red onion. A sprinkle of cumin, salt, and pepper adds a zesty kick, while fresh cilantro finishes it off, making for a satisfying and balanced meal.

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NUTRITION

418kcal
Protein
33.7g
Fat
5.9g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Nonfat Greek Yogurt (~245g)

1/2 cup Black Beans (~130g)

1/2 cup Cherry Tomatoes (~75g)

1/4 small Red Onion (~25g)

1 teaspoon Olive Oil

1/2 teaspoon Cumin

2 tablespoons Fresh Cilantro

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Scrub the sweet potato clean and pat it dry. Lightly pierce the skin with a fork and rub with the teaspoon of olive oil. Sprinkle with a pinch of salt.

  • 3

    Place the sweet potato on a baking sheet and bake for 40-50 minutes, or until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato bakes, rinse and drain the black beans. Dice the cherry tomatoes and finely chop the red onion and fresh cilantro.

  • 5

    Once baked, carefully cut the sweet potato open lengthwise. Fluff the inside with a fork.

  • 6

    Top the sweet potato with the black beans, diced tomatoes, and red onion. Drizzle with Greek yogurt.

  • 7

    Sprinkle over the cumin, additional salt and pepper to taste, and garnish with fresh cilantro.

  • 8

    Serve warm and enjoy your loaded sweet potato meal.

Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

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

Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

Enjoy a vibrant dish featuring a perfectly crispy-skinned, baked sweet potato loaded with creamy nonfat Greek yogurt, hearty black beans, and a medley of fresh cherry tomatoes and red onion. A sprinkle of cumin, salt, and pepper adds a zesty kick, while fresh cilantro finishes it off, making for a satisfying and balanced meal.

NUTRITION

418kcal
Protein
33.7g
Fat
5.9g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Nonfat Greek Yogurt (~245g)

1/2 cup Black Beans (~130g)

1/2 cup Cherry Tomatoes (~75g)

1/4 small Red Onion (~25g)

1 teaspoon Olive Oil

1/2 teaspoon Cumin

2 tablespoons Fresh Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Scrub the sweet potato clean and pat it dry. Lightly pierce the skin with a fork and rub with the teaspoon of olive oil. Sprinkle with a pinch of salt.

  • 3

    Place the sweet potato on a baking sheet and bake for 40-50 minutes, or until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato bakes, rinse and drain the black beans. Dice the cherry tomatoes and finely chop the red onion and fresh cilantro.

  • 5

    Once baked, carefully cut the sweet potato open lengthwise. Fluff the inside with a fork.

  • 6

    Top the sweet potato with the black beans, diced tomatoes, and red onion. Drizzle with Greek yogurt.

  • 7

    Sprinkle over the cumin, additional salt and pepper to taste, and garnish with fresh cilantro.

  • 8

    Serve warm and enjoy your loaded sweet potato meal.