Black Bean Stuffed Sweet Potatoes

Black bean stuffed sweet potatoes

Protein packed potatoes! Sweet potatoes are an excellent substitute for white potatoes if you’re trying to clean up your diet. We packed them with grated cheese, arugula, and black beans and a poached egg for some lean protein. From experience, we know how difficult it can be to get adequate protein intake when following a vegetarian lifestyle, especially if you are regularly exercising and need protein for muscle recovery. This recipe packs quite a protein punch, and will even be a hit with all of your meat loving friends and family!

Black bean stuffed sweet potatoes

Recipe

Serves 1

1 sweet potato (per person)
1/3 cup black beans
1 oz of your favourite cheese – we used cheddar
2/3 cup arugula
1 poached egg
1/4 lemon juiced
Splash olive oil
Salt and pepper to taste

Black bean stiffed sweet potatoes

Preheat oven to 425°F. Wash sweet potatoes, pierce with fork, and place on baking sheet. Bake for 30 minutes. Reduce heat to 350°F and bake for an additional 30 minutes.

Whisk lemon juice, olive oil and salt and pepper in a mixing bowl while the potatoes are baking. Add arugula and toss to coat.

Split the skin of the potatoes lengthwise and crosswise, cutting in to the potatoes partway. Pull the flesh apart slightly to create space for the fillings.

Stuff with black beans, top with cheese. Bake for an additional few minutes to melt the cheese. While the potatoes are in the oven, poach the eggs.

Remove the potatoes from the oven, stack on the arugula and top with a poached egg.

Enjoy!

Black bean stuffed sweet potatoes

The lemon and fresh arugula add a refreshing taste to balance the otherwise dense dish, so don’t skip the greens. We weren’t sure if all of these diverse flavours would work together, but they actually compliment one another quite well. Hope you like it!

Black bean stuffed sweet potatoes

Black bean stuffed sweet potatoes

Black bean stuffed sweet potatoes

Black bean stuffed sweet potatoes

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