Creamy Black Bean and Sweet Potato Bake

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

Creamy Black Bean and Sweet Potato Bake

YOUR SOLIN GENERATED RECIPE

Creamy Black Bean and Sweet Potato Bake

A warm, savory bake that brings together tender roasted sweet potato cubes, hearty black beans, and a creamy, tangy Greek yogurt sauce finished with a sprinkle of melted cheddar and vibrant red bell pepper. This comforting dish melds textures and flavors to create a nourishing, balanced meal perfect for any time of day.

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NUTRITION

553kcal
Protein
40.6g
Fat
11.5g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

0.75 cup Black Beans (195g)

1 cup Nonfat Greek Yogurt (245g)

0.25 cup Shredded Cheddar Cheese (28g)

0.5 cup diced Red Bell Pepper (75g)

0.25 cup diced Red Onion (40g)

1 tsp Olive Oil (5g)

1 tsp Garlic Powder

1 tsp Ground Cumin

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. In a bowl, toss the sweet potato cubes with olive oil, garlic powder, ground cumin, salt, and pepper.

  • 3

    Spread the seasoned sweet potato on a baking tray and roast in the oven for about 20-25 minutes until tender and lightly browned.

  • 4

    While the sweet potato roasts, in a mixing bowl, combine the black beans, diced red bell pepper, and red onion.

  • 5

    Once the sweet potatoes are done, add them to the bean and vegetable mixture. Gently stir in the nonfat Greek yogurt until well incorporated, creating a creamy texture.

  • 6

    Transfer the combined mixture into a casserole dish. Top evenly with shredded cheddar cheese.

  • 7

    Bake in the oven for an additional 8-10 minutes, or until the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm. Enjoy this balanced, creamy bake as a satisfying meal any time of day.

Creamy Black Bean and Sweet Potato Bake

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

Creamy Black Bean and Sweet Potato Bake

YOUR SOLIN GENERATED RECIPE

Creamy Black Bean and Sweet Potato Bake

A warm, savory bake that brings together tender roasted sweet potato cubes, hearty black beans, and a creamy, tangy Greek yogurt sauce finished with a sprinkle of melted cheddar and vibrant red bell pepper. This comforting dish melds textures and flavors to create a nourishing, balanced meal perfect for any time of day.

NUTRITION

553kcal
Protein
40.6g
Fat
11.5g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

0.75 cup Black Beans (195g)

1 cup Nonfat Greek Yogurt (245g)

0.25 cup Shredded Cheddar Cheese (28g)

0.5 cup diced Red Bell Pepper (75g)

0.25 cup diced Red Onion (40g)

1 tsp Olive Oil (5g)

1 tsp Garlic Powder

1 tsp Ground Cumin

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. In a bowl, toss the sweet potato cubes with olive oil, garlic powder, ground cumin, salt, and pepper.

  • 3

    Spread the seasoned sweet potato on a baking tray and roast in the oven for about 20-25 minutes until tender and lightly browned.

  • 4

    While the sweet potato roasts, in a mixing bowl, combine the black beans, diced red bell pepper, and red onion.

  • 5

    Once the sweet potatoes are done, add them to the bean and vegetable mixture. Gently stir in the nonfat Greek yogurt until well incorporated, creating a creamy texture.

  • 6

    Transfer the combined mixture into a casserole dish. Top evenly with shredded cheddar cheese.

  • 7

    Bake in the oven for an additional 8-10 minutes, or until the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm. Enjoy this balanced, creamy bake as a satisfying meal any time of day.