Sweet potatoes offer some pretty amazing health benefits. One cup of sweet potato baked in its skin provides 950 mg of potassium, which is more than twice the amount in a medium banana. Potassium basically removes excess sodium and fluid out of the body, which lowers blood pressure and reduces strain on the heart. Plus, their high fiber content makes them a slow-burning starch—meaning they won’t spike blood sugar and insulin levels.
- Prep Time
Potatoes & Bean Mixture
- 4 large sweet potatoes
- 2 tbsp coconut oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp each chili powder blend and dried oregano
- ½ tsp each sea salt and ground black pepper
- 2 cups canned black beans, drained and rinsed
- 1 large tomato, diced
- ½ cup minced fresh cilantro
- 1 avocado, peeled, pitted and diced
- 2 tbsp water
- 1 tbsp fresh lime juice
- 1 clove garlic, minced
- ¼ tsp sea salt
1. Preheat oven to 450°F. Using a fork, poke holes in potatoes; place on a foil-lined baking sheet and bake until soft, 45 minutes.
2. Meanwhile, prepare bean mixture: In a large skillet on medium, heat oil. Add onion; sauté 5 minutes. Stir in garlic, chili powder, oregano, salt and pepper; sauté until fragrant, 1 minute more. Stir in beans and half of the diced tomato; sauté 5 minutes more.
3. Prepare sauce: In a blender, place all sauce ingredients; blend until smooth, adding additional water, if needed.
4. For one serving, cut sweet potato in half and fluff the sweet potato flesh with a fork. Top both halves with ¼ of each bean mixture, sauce and remaining diced tomato.
NOTE: If following our Meal Plan, store leftover meal components separately; reheat and assemble when called for.
- Serving Size: 1 loaded sweet potato
- Calories: 400
- Carbohydrate Content: 58 g
- Fat Content: 15 g
- Fiber Content: 19 g
- Protein Content: 12 g
- Saturated Fat Content: 7 g
- Sodium Content: 554 mg
- Sugar Content: 12 g