11/13/20
Nutrition

Recipe of the Week

For a satisfying last-minute supper, it's hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well.

Ingredients
  • 4 medium sweet potatoes
  • 1 15-ounce can black beans, rinsed
  • 2 medium tomatoes, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¾ teaspoon salt
  • ¼ cup reduced-fat sour cream
  • ¼ cup chopped fresh cilantro
Directions
  1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
  1. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
  1. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center, and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
Nutrition Facts

Serving Size: 1 Stuffed Sweet Potato

Per Serving: 253 calories

protein 8.6g 

carbohydrates 43.5g 

fiber 9.9g 

sugars 12.5g

fat 5.8g

Ariel Jauss

GM / Head Coach