Crispy Baked Sweet Potato Skins with Lean Beef Chili and Sharp Cheddar

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

Crispy Baked Sweet Potato Skins with Lean Beef Chili and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Skins with Lean Beef Chili and Sharp Cheddar

Enjoy a wholesome dish featuring crispy sweet potato skins filled with a hearty lean beef and black bean chili topped with a melt of sharp cheddar, perfectly balancing savory flavors and a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

470kcal
Protein
33.3g
Fat
12.3g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

4 oz Lean Ground Beef (90% lean, 113g)

1/3 cup cooked Black Beans (60g)

1/4 cup Diced Tomatoes (60g)

0.5 oz Sharp Cheddar Cheese (14g)

1/4 small Red Onion (25g)

1 Garlic clove

Olive Oil Cooking Spray

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and scrub the sweet potato, then prick it several times with a fork. Roast in the oven for 35 to 40 minutes until tender.

  • 2

    While the sweet potato roasts, heat a skillet over medium heat. Spray with olive oil spray and add finely chopped red onion and minced garlic. Sauté until softened, about 2 minutes.

  • 3

    Add the lean ground beef to the skillet. Cook until browned, breaking it up with a spatula.

  • 4

    Stir in the chili powder, cumin, salt, and pepper. Mix in the diced tomatoes and black beans. Simmer the chili for about 5 minutes until flavors meld.

  • 5

    When the sweet potato is cooked, reduce the oven temperature to 400°F. Slice the sweet potato in half lengthwise and scoop out a portion of the flesh, leaving a thin layer inside to maintain the skin.

  • 6

    Fill each sweet potato skin with the lean beef chili mixture. Top with a sprinkle of sharp cheddar cheese.

  • 7

    Return the filled skins to the oven and bake for an additional 8-10 minutes until the cheese is melted and slightly golden.

  • 8

    Serve warm and enjoy your balanced, protein-packed meal.

Crispy Baked Sweet Potato Skins with Lean Beef Chili and Sharp Cheddar

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

Crispy Baked Sweet Potato Skins with Lean Beef Chili and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Skins with Lean Beef Chili and Sharp Cheddar

Enjoy a wholesome dish featuring crispy sweet potato skins filled with a hearty lean beef and black bean chili topped with a melt of sharp cheddar, perfectly balancing savory flavors and a satisfying crunch.

NUTRITION

470kcal
Protein
33.3g
Fat
12.3g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

4 oz Lean Ground Beef (90% lean, 113g)

1/3 cup cooked Black Beans (60g)

1/4 cup Diced Tomatoes (60g)

0.5 oz Sharp Cheddar Cheese (14g)

1/4 small Red Onion (25g)

1 Garlic clove

Olive Oil Cooking Spray

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and scrub the sweet potato, then prick it several times with a fork. Roast in the oven for 35 to 40 minutes until tender.

  • 2

    While the sweet potato roasts, heat a skillet over medium heat. Spray with olive oil spray and add finely chopped red onion and minced garlic. Sauté until softened, about 2 minutes.

  • 3

    Add the lean ground beef to the skillet. Cook until browned, breaking it up with a spatula.

  • 4

    Stir in the chili powder, cumin, salt, and pepper. Mix in the diced tomatoes and black beans. Simmer the chili for about 5 minutes until flavors meld.

  • 5

    When the sweet potato is cooked, reduce the oven temperature to 400°F. Slice the sweet potato in half lengthwise and scoop out a portion of the flesh, leaving a thin layer inside to maintain the skin.

  • 6

    Fill each sweet potato skin with the lean beef chili mixture. Top with a sprinkle of sharp cheddar cheese.

  • 7

    Return the filled skins to the oven and bake for an additional 8-10 minutes until the cheese is melted and slightly golden.

  • 8

    Serve warm and enjoy your balanced, protein-packed meal.