Stuffed Sweet Potato

Baked potato filled with vegetables

a stuffed baked sweet potato filled with kidney beans and guacamole
Goal muscle_definition
Total time 50 mins
Difficulty Easy
Nutritional value (per portion)
kcal 570
Protein 14 g
Fat 15 g
CARBOHYDRATES 86 g
Ingredients …

1 Person

You will need

300 g sweet potato
1 tomato
0.25 red onion
0.5 ripe avocado
60 g kidney beans
1 tbsp plain yogurt or sour cream
salt, pepper, chili (fresh diced or flakes), coriander (cilantro) leaves, lime juice

Stuffed Sweet Potato

Baked potato filled with vegetables

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
Filled to the brim and perfectly delicious: This is a recipe that really can’t go wrong. Take this sweet potato out of the oven and fill it with whatever tastes good to you! We packed ours with vegetables for the perfect mix of complex carbs, proteins, and healthy fats.

Preparation

  • Preheat the oven to 180° C.
  • Wash the sweet potato. Place on a baking sheet, poke holes in the skin with a fork, and bake for about 45 minutes until it is soft.
  • Meanwhile, dice the tomato and onion. Gently mash the avocado in a bowl, leaving it a bit chunky. Mix in the tomato and onion. Season with salt, pepper, chili and lime juice.
  • Slice the sweet potato open down the middle. Top with kidney beans and guacamole, and garnish with coriander.
  • Drizzle with yogurt and/or lime juice on top if you want!
  • Enjoy!
Our tip Stuffed Sweet Potato

Our Tip

You can also use a plain potato for this recipe.
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