Baked Sweet Potato with Black Bean Salsa and Greek Yogurt
O I
over 1 year ago
This dish is a perfect combination of sweet and savory flavors. The baked sweet potato is topped with a zesty black bean salsa and a dollop of creamy Greek yogurt. It's a healthy and satisfying meal that's easy to make.
Cooking Time
1 hour
Serving Size
2
Nutrition Per Serving
Cal
400
Protein
20g
Fat
5g
Sat Fat
1g
Carbs
75g
Chole
5mg
Fiber
15g
Sugar
15g
Sodium
500mg
Ingredients
- 2 medium sweet potatoes
- 1 can black beans, drained and rinsed
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- Salt and pepper, to taste
- 1/2 cup plain Greek yogurt
Instructions
- Preheat oven to 400°F.
- Wash and dry sweet potatoes. Pierce each potato several times with a fork.
- Place sweet potatoes on a baking sheet and bake for 45-50 minutes, or until tender.
- While the sweet potatoes are baking, prepare the black bean salsa. In a medium bowl, combine black beans, red onion, red bell pepper, jalapeno pepper, cilantro, lime juice, cumin, chili powder, salt, and pepper. Mix well.
- When the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
- Cut each sweet potato in half lengthwise and use a fork to fluff the flesh.
- Top each sweet potato half with a generous scoop of black bean salsa and a dollop of Greek yogurt.
- Serve immediately.
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