Crispy Baked Sweet Potato with Lean Ground Turkey, Black Beans, and Creamy Greek Yogurt

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

Crispy Baked Sweet Potato with Lean Ground Turkey, Black Beans, and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato with Lean Ground Turkey, Black Beans, and Creamy Greek Yogurt

Enjoy a nutrient-packed meal featuring a crispy baked sweet potato topped with savory lean ground turkey and hearty black beans, finished with a dollop of creamy Greek yogurt for brightness and tang. This dish balances textures and flavors while delivering an excellent combination of protein, healthy carbs, and essential nutrients.

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NUTRITION

422kcal
Protein
35.5g
Fat
9g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3 ounces Lean Ground Turkey

1/2 cup Black Beans (rinsed)

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Poke several holes in the sweet potato with a fork to allow steam to escape.

  • 2

    Rub the sweet potato lightly with olive oil and sprinkle with a pinch of salt. Place on a baking sheet and bake for about 45 minutes or until tender and the skin is crispy.

  • 3

    While the sweet potato is baking, heat a skillet over medium heat. Add the lean ground turkey, breaking it up into small crumbles.

  • 4

    Season the turkey with ground cumin, paprika, salt, and pepper. Cook until the turkey is fully browned and cooked through, about 8-10 minutes.

  • 5

    Gently warm the rinsed black beans in a small pot or in the microwave for about 1-2 minutes.

  • 6

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

  • 7

    Layer the cooked ground turkey and black beans on top of the sweet potato, then dollop with nonfat Greek yogurt.

  • 8

    Serve immediately while warm, enjoying the balance of crispy, savory, and creamy textures.

Crispy Baked Sweet Potato with Lean Ground Turkey, Black Beans, and Creamy Greek Yogurt

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

Crispy Baked Sweet Potato with Lean Ground Turkey, Black Beans, and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato with Lean Ground Turkey, Black Beans, and Creamy Greek Yogurt

Enjoy a nutrient-packed meal featuring a crispy baked sweet potato topped with savory lean ground turkey and hearty black beans, finished with a dollop of creamy Greek yogurt for brightness and tang. This dish balances textures and flavors while delivering an excellent combination of protein, healthy carbs, and essential nutrients.

NUTRITION

422kcal
Protein
35.5g
Fat
9g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3 ounces Lean Ground Turkey

1/2 cup Black Beans (rinsed)

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Poke several holes in the sweet potato with a fork to allow steam to escape.

  • 2

    Rub the sweet potato lightly with olive oil and sprinkle with a pinch of salt. Place on a baking sheet and bake for about 45 minutes or until tender and the skin is crispy.

  • 3

    While the sweet potato is baking, heat a skillet over medium heat. Add the lean ground turkey, breaking it up into small crumbles.

  • 4

    Season the turkey with ground cumin, paprika, salt, and pepper. Cook until the turkey is fully browned and cooked through, about 8-10 minutes.

  • 5

    Gently warm the rinsed black beans in a small pot or in the microwave for about 1-2 minutes.

  • 6

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

  • 7

    Layer the cooked ground turkey and black beans on top of the sweet potato, then dollop with nonfat Greek yogurt.

  • 8

    Serve immediately while warm, enjoying the balance of crispy, savory, and creamy textures.