Sweet potatoes are loaded with carotenoids, plant compounds that help fight many different types of cancer, and vitamin C. Be sure to eat the skin, which is full of fiber. The fragrant filling of beans and tomatoes adds protein. This dish makes a satisfying and nutritious lunch or dinner meal.
Ingredients
- 4 medium sweet potatoes
- 1 15-ounce can black beans, rinsed
- 2 medium tomatoes, diced
- 1 T extra-virgin olive oil
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. salt
- 1/4 cup chopped fresh cilantro
- 1/4 cup low fat plain Greek yogurt (optional)
Directions
- Prick sweet potatoes with a fork in several places. Place in a baking dish and bake at 400 until tender all the way to the center, about 1 hour.
- Meanwhile, combine beans, tomatoes, oil, cumin, coriander and salt in a small sauce pan and heat over medium heat until heated through, 3 to 4 minutes.
- 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 sprinkle of cilantro and a dollop of Greek yogurt (optional).
Yields 4 Servings.
Nutrition Information per serving: Calories 329; Total Fat 10g; Saturated Fat 1g; Carbohydrate 61g; Fiber 13g; Protein 12g; Sodium 519mg
Recipe adapted from EatingWell, December 2005/January 2006