Name: Black bean stuffed sweet potato
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1 medium sweet potato (about 8 oz), scrubbed; 1/2 (15-oz) can black beans, drained and rinsed; 6 large egg whites; 3 tbsp nonfat Greek yogurt; 2 tbsp avocado, diced; 1 tsp extra virgin olive oil; 1 tbsp lime juice; 1/2 tsp cumin; 1/2 tsp smoked paprika; 1/4 tsp salt; 1 tbsp water; 1/3 cup fresh cilantro, chopped

Instructions

Prep 10 min · Cook 45 min

Preheat the oven to 400°F. Prick the sweet potato several times with a fork. Place it on a small sheet pan and roast for 45 to 50 minutes until very tender when pierced with a knife.
While the potato roasts, combine the black beans, water, cumin, smoked paprika, half the lime juice, half the olive oil, and 1/4 teaspoon of the salt in a small saucepan. Simmer over medium-low heat for 5 minutes, mashing a few beans with a fork to thicken, then taste and adjust seasoning.
Heat the remaining olive oil in a small nonstick skillet over medium heat. Pour in the egg whites and a pinch of salt. Cook, stirring constantly, for 2 to 3 minutes until the whites are fully set and opaque. Done when set and opaque, 160°F.
Split the roasted sweet potato down the center and fluff the inside with a fork. Pile the scrambled egg whites into the opening, then spoon the seasoned black beans over the top. Garnish with the Greek yogurt, diced avocado, chopped cilantro, and the remaining lime juice.

Nutrition

Ingredients

Instructions

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