Black Bean Stuffed Sweet Potato – Mediterranean Diet Cookbook Recipe

Cracking open The Mediterranean Diet Made Easy to share this Black Bean Stuffed Sweet Potato recipe. It’s a simple but delicious Mediterranean diet cookbook recipe that is perfect for weekday lunches.

The Mediterranean Diet Made Easy Cookbook

We published our first cookbook in December of 2020, called The Mediterranean Diet Made Easy. It’s a great book for anyone that’s new to the Mediterranean diet or just looking for great tasting, fresh recipes.

The Mediterranean diet cookbook is full of helpful advice, tips and 75 recipes (all with photographs).

Check out more info here – The Mediterranean Diet Made Easy Cookbook.

Sharing a Mediterranean Diet Cookbook Recipe

Since the book has been out for awhile now, we thought it was okay to share a few recipes from the book here on The Domestic Dietitian.

We’ve previously published only one other recipe before from the book – this one-pan Artichoke and Lemon Baked Chicken. It was a huge hit and one of the most shared recipes from people that have purchased the cookbook.

The Mediterranean diet cookbook recipe we are sharing today is great for a quick lunch.

Black Bean Stuffed Sweet Potato

This recipe is extremely easy and only requires a few ingredients. However, it is filling, balanced, plant based and can be prepped in advance. How about that for weekday lunch?

It’s one of our favorites from the lunch section of the cookbook. Plus it’s also extremely budget friendly. Who doesn’t love that?

A few helpful tips for this recipe –

• You can cook your sweet potatoes in advance and then just reheat them to make this recipe even faster
• We use canned black beans and just heat them for a few minutes on the stove but you could also spend more time and use dried black beans if you prefer
• In place of sour cream we used Greek Yogurt. You can use whatever type of Plain Greek Yogurt you prefer.

How is this Recipe Mediterranean Diet Inspired?

We get this question a lot with our recipes. It’s our motto that anything can be tweaked into a more Mediterranean diet style recipe by making a few adjustments. This recipe checks the following boxes for us –

• Plant based with the sweet potato being the star of the dish
• incorporates black beans for fiber and protein
• A bit of Greek Yogurt is used only on top
• Fresh herbs and spices offer a lot of flavor
• The avocado provides a bit of healthy fats to keep it filling and balanced

Grab the Recipe Here

Let us know if you try the recipe and what you think. Tag us on social media is you end up sharing.

Print Pin

Black Bean Stuffed Sweet Potato with Chili Lime Yogurt

Sharing an easy Mediterranean Diet cookbook recipe from The Mediterranean Diet Made Easy – these Black Bean Stuffed Sweet Potatoes.

Course lunch

Cuisine Mediterranean

Keyword sweet potato

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Servings 2 servings

Author Brynn McDowell, RDN at The Domestic Dietitian

Ingredients

• 2 medium sweet potatoes
• 1 cup black beans, drained and rinsed
• 1/4 cup plain Greek yogurt
• 1 tbsp chili powder
• 1 tbsp lime juice
• 1 medium avocado, diced
• 2 tbsp fresh cilantro, chopped

Instructions

• Preheat the oven to 375 degrees F
• Place the sweet potatoes directly on the center rack of the oven and bake for 45 minutes or until cooked through. They should be tender when you stick a fork in. Allow to cool slightly before stuffing
• While the sweet potatoes are cooking, place the black beans in a small saucepan and heat over medium heat for 5-7 minutes.
• In a small bowl, combine the Greek Yogurt, chili powder and lime juice.
• Once the sweet potatoes are slightly cool, cut a line down the center to open them up. Fill each sweet potato with the cooked black beans, avocado and cilantro. Top with the Greek Yogurt sauce.

Notes

This recipe is from The Mediterranean Diet Made Easy cookbook.