Baked Sweet Potato Stuffed with Black Beans & Yogurt
A baked sweet potato split and filled with warm black beans, plain Greek yogurt, lime and pumpkin seeds — 16 g of fibre and ~1000 µg RAE of vitamin A for 480 calories.
A baked sweet potato split and filled with warm black beans, plain Greek yogurt, lime and pumpkin seeds — a fibre-rich vegetarian dinner with 16 g of fibre and ~1000 µg RAE of vitamin A.
Ingredients (1 serving)
- Sweet potato, whole — 250 g
- Canned black beans, drained and rinsed — 100 g
- Plain Greek yogurt, 2% — 100 g
- Pumpkin seeds — 10 g
- Lime juice — 10 ml
- Ground cumin — 1 tsp
- Fresh cilantro — 5 g
Macros per serving
- Calories: 480 kcal
- Protein: 25 g
- Fat: 8 g
- Carbs: 78 g
- Fiber: 16 g
Key micronutrients
- Fiber — ~16 g
- Vitamin A — ~1000 µg RAE
- Potassium — ~1300 mg
Why it earns a spot in the rotation
- 16 g of fibre from the sweet potato and black beans together — among the highest of any dinner in this rotation.
- ~1000 µg RAE of vitamin A from the sweet potato alone, well above what most single meals in this library carry.
- ~1300 mg of potassium, a mineral the NIH names as commonly under-consumed in a typical Western diet.
- 25 g of protein from the beans and yogurt together makes this a complete vegetarian dinner rather than a side dish.
Sources
AgeGen recipes are sourced from the USDA FoodData Central database. Macros are calculated per the ingredient panel; round to the gram.
