Stuffed Roasted Sweet Potato
Created by ImPat on January 2, 2018
- Servings: 1
- Prep Time: 10m
- Cook Time: 30m
- Recipe #28865
Ingredients
- 300 grams sweet potato (orange, washed)
- 45 grams black beans (1/4 cup, canned, drained)
- 25 grams avocado, finely chopped (1/4 avocado)
- 15 grams cherry tomatoes (5 tomatoes, chopped)
- 1 tablespoon fresh lime juice
- 2 tablespoon coriander leaves (roughly chopped)
- 1 tablespoon low-fat sour cream (extra-light)
- 1 tablespoon low-fat grated cheddar cheese
- Freshly ground black pepper
How to Make
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Step 1: Preheat oven to 200C (Fan forced).
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Step 2: Using a fork, prick the sweet potato all over and spray with cooking spray and then wrap the potato in foil and place on a small baking tray and roast for 30 minutes or until the flesh is soft when tested with a skewer.
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Step 3: Carefully remove sweet potato from the foil and place on a serving plate and slice down the centre lengthways (DON'T CUT ALL THE WAY THROUGH) and flatten out slightly.
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Step 4: Combine the black beans, avocado, tomatoes, lime juice and coriander in a small bowl and using a spoon. pile the mixture on top of the sweet potato and then top with sour cream and cheese and sprinkle with pepper and serve immediately.
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Step 5: COOK TIP - Try replacing the black beans with no-added-salt kidney beans and the coriander with parsley.
Nutritional Facts
- Serving Size: 1 (656.1 g)
- Calories 559.1
- Total Fat - 9.5 g
- Saturated Fat - 2.8 g
- Cholesterol - 8.2 mg
- Sodium - 90.7 mg
- Total Carbohydrate - 110 g
- Dietary Fiber - 20.6 g
- Sugars - 8 g
- Protein - 21.4 g
- Calcium - 281.5 mg
- Iron - 6.6 mg
- Vitamin C - 138.5 mg
- Thiamin - 0.8 mg