PCOS Stuffed Sweet Potato - Black Bean and Corn Stuffed Sweet Potatoes
Nutrition per Serving
350
Calories
12g
Protein
58g
Carbs
9g
Fat
This recipe includes sweet potatoes, black beans, and corn, all of which are low on the Glycemic Index (GI). Grocery list: sweet potatoes, canned black beans, frozen corn, red bell pepper, onion, garlic, cumin, chili powder, olive oil, fresh cilantro, lime.
Ingredients
2 medium sweet potatoes, 1 cup canned black beans (drained and rinsed), 1 cup frozen corn (thawed), 1/2 cup diced red bell pepper, 1/2 cup diced onion, 2 cloves garlic (minced), 1 tsp cumin, 1/2 tsp chili powder, salt and pepper to taste, 1 tbsp olive oil, 1/4 cup chopped fresh cilantro, 1 lime (juiced)
Instructions
1. Preheat your oven to 400°F (200°C). 2. Prick your sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until fork-tender. 3. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add onions, bell pepper, and garlic, and sauté until onions are translucent. 4. Add black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes. 5. Once sweet potatoes are done, let them cool for a few minutes before slicing them open lengthwise. 6. Stuff each sweet potato with the black bean and corn mixture. 7. Top with fresh cilantro and lime juice before serving.
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