3 sweet potatoes
1 can black beans, drained
½ cup quinoa, cooked
1 tbsp. oil
½ onion, chopped
2 cloves garlic, minced
1 tsp. cumin
⅓ tsp. red pepper
¼ cup Greek yogurt
1 tsp. salt
¼ cup chives, chopped
1 cup cheddar cheese, shredded
Baking the potatoes:
Preheat oven to 350 degrees.
In a baking sheet, arrange unpeeled sweet potatoes and bake for about 45 minutes. Once done, remove and let cool.
Cut the baked sweet potatoes in half. Scoop out the contents, leaving skins whole as they were. Set the skins aside to assemble later.
To make the filling:
Combine scooped out sweet potatoes with yogurt and salt.
Heat oil in a skillet. Saute onions until translucent. Add garlic, cumin, and red pepper and cook for an additional 1 minute. Transfer in a bowl and set aside.
In a bowl, combine black beans and quinoa.
In a bigger bowl, combine all prepared mixture. Add chives. Season with salt and pepper to taste.
Assemble:
Spoon fillings into potato skins and top with cheddar.
Broil in oven for an additional 5 minutes. Serve warm.
Sugar: 6g
:
Calcium: 208mg
Calories: 316kcal
Carbohydrates: 44g
Cholesterol: 20mg
Fat: 10g
Fiber: 8g
Iron: 3mg
Potassium: 667mg
Protein: 13g
Saturated Fat: 4g
Sodium: 504mg
Vitamin A: 16312IU
Vitamin C: 5mg
