Crispy Roasted Sweet Potato Boats with Creamy Black Bean Filling

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

Crispy Roasted Sweet Potato Boats with Creamy Black Bean Filling

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Boats with Creamy Black Bean Filling

Enjoy a vibrant, nutritious meal featuring roasted sweet potato halves loaded with a hearty black bean filling, accented by a tangy lime-infused Greek yogurt and avocado cream. This dish offers a beautiful mix of textures and bold flavors with a touch of spice, perfect for a satisfying dinner.

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NUTRITION

568kcal
Protein
32.4g
Fat
17.7g
Carbs
74.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Black Beans (~172g)

1/4 cup Non-fat Plain Greek Yogurt (~60g)

1/4 Avocado (~50g)

1/4 cup Shredded Cheddar Cheese (~28g)

1 tbsp Lime Juice (~15g)

1 tbsp Fresh Cilantro

1/2 tsp Ground Cumin

1/2 tsp Chili Powder

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and slice it in half lengthwise. Score the flesh lightly with a knife.

  • 3

    Place the sweet potato halves on a baking sheet, flesh side up. Drizzle with a small amount of olive oil (optional) and season with salt, pepper, ground cumin, and chili powder.

  • 4

    Roast in the oven for about 25-30 minutes until the flesh is soft and the edges start to crisp.

  • 5

    While the sweet potatoes roast, rinse and drain the black beans. In a bowl, mix the black beans with a pinch of salt, pepper, and half the lime juice.

  • 6

    In a separate small bowl, combine the non-fat Greek yogurt, mashed avocado, remaining lime juice, and chopped cilantro. Season with salt and pepper to taste to create a creamy topping.

  • 7

    Once the sweet potatoes are done, scoop a bit of the softened flesh from the center to create more space for the filling if desired.

  • 8

    Fill the sweet potato boats with the seasoned black beans, then drizzle or dollop the creamy yogurt and avocado sauce on top. Sprinkle the shredded cheddar cheese over the filling.

  • 9

    Return to the oven for an additional 5 minutes if you prefer the cheese to melt slightly, or serve immediately as is.

Crispy Roasted Sweet Potato Boats with Creamy Black Bean Filling

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

Crispy Roasted Sweet Potato Boats with Creamy Black Bean Filling

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Boats with Creamy Black Bean Filling

Enjoy a vibrant, nutritious meal featuring roasted sweet potato halves loaded with a hearty black bean filling, accented by a tangy lime-infused Greek yogurt and avocado cream. This dish offers a beautiful mix of textures and bold flavors with a touch of spice, perfect for a satisfying dinner.

NUTRITION

568kcal
Protein
32.4g
Fat
17.7g
Carbs
74.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Black Beans (~172g)

1/4 cup Non-fat Plain Greek Yogurt (~60g)

1/4 Avocado (~50g)

1/4 cup Shredded Cheddar Cheese (~28g)

1 tbsp Lime Juice (~15g)

1 tbsp Fresh Cilantro

1/2 tsp Ground Cumin

1/2 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and slice it in half lengthwise. Score the flesh lightly with a knife.

  • 3

    Place the sweet potato halves on a baking sheet, flesh side up. Drizzle with a small amount of olive oil (optional) and season with salt, pepper, ground cumin, and chili powder.

  • 4

    Roast in the oven for about 25-30 minutes until the flesh is soft and the edges start to crisp.

  • 5

    While the sweet potatoes roast, rinse and drain the black beans. In a bowl, mix the black beans with a pinch of salt, pepper, and half the lime juice.

  • 6

    In a separate small bowl, combine the non-fat Greek yogurt, mashed avocado, remaining lime juice, and chopped cilantro. Season with salt and pepper to taste to create a creamy topping.

  • 7

    Once the sweet potatoes are done, scoop a bit of the softened flesh from the center to create more space for the filling if desired.

  • 8

    Fill the sweet potato boats with the seasoned black beans, then drizzle or dollop the creamy yogurt and avocado sauce on top. Sprinkle the shredded cheddar cheese over the filling.

  • 9

    Return to the oven for an additional 5 minutes if you prefer the cheese to melt slightly, or serve immediately as is.