Fluffy Baked Sweet Potato with Black Beans, Corn, and Creamy Avocado

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

Fluffy Baked Sweet Potato with Black Beans, Corn, and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Sweet Potato with Black Beans, Corn, and Creamy Avocado

Enjoy a nutrient-packed meal featuring a fluffy baked sweet potato topped with hearty black beans, tender corn, creamy avocado, and a dollop of tangy nonfat Greek yogurt. This dish bursts with a combination of warm and cool textures, savory flavors, and a light, satisfying creaminess that makes it perfect for any meal of the day.

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NUTRITION

510kcal
Protein
31.8g
Fat
8.7g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.75 cup Black Beans (195g)

0.5 cup Corn (82g)

1/4 Avocado (50g)

0.75 cup Nonfat Greek Yogurt (170g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pierce the sweet potato a few times with a fork and place it on a baking sheet.

  • 2

    Bake the sweet potato in the preheated oven for about 45-50 minutes or until soft and fluffy inside.

  • 3

    While the sweet potato is baking, rinse and drain the black beans. Warm them up gently in a small saucepan over medium heat.

  • 4

    In a bowl, combine the warm black beans, corn, and diced avocado. Season lightly with salt, pepper, and a squeeze of lime if desired.

  • 5

    Once the sweet potato is done, slice it open and fluff the interior with a fork. Spoon the bean, corn, and avocado mixture over the sweet potato.

  • 6

    Finish with a dollop of nonfat Greek yogurt on top for a creamy finish. Serve warm and enjoy!

Fluffy Baked Sweet Potato with Black Beans, Corn, and Creamy Avocado

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

Fluffy Baked Sweet Potato with Black Beans, Corn, and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Sweet Potato with Black Beans, Corn, and Creamy Avocado

Enjoy a nutrient-packed meal featuring a fluffy baked sweet potato topped with hearty black beans, tender corn, creamy avocado, and a dollop of tangy nonfat Greek yogurt. This dish bursts with a combination of warm and cool textures, savory flavors, and a light, satisfying creaminess that makes it perfect for any meal of the day.

NUTRITION

510kcal
Protein
31.8g
Fat
8.7g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.75 cup Black Beans (195g)

0.5 cup Corn (82g)

1/4 Avocado (50g)

0.75 cup Nonfat Greek Yogurt (170g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pierce the sweet potato a few times with a fork and place it on a baking sheet.

  • 2

    Bake the sweet potato in the preheated oven for about 45-50 minutes or until soft and fluffy inside.

  • 3

    While the sweet potato is baking, rinse and drain the black beans. Warm them up gently in a small saucepan over medium heat.

  • 4

    In a bowl, combine the warm black beans, corn, and diced avocado. Season lightly with salt, pepper, and a squeeze of lime if desired.

  • 5

    Once the sweet potato is done, slice it open and fluff the interior with a fork. Spoon the bean, corn, and avocado mixture over the sweet potato.

  • 6

    Finish with a dollop of nonfat Greek yogurt on top for a creamy finish. Serve warm and enjoy!