This is one of my favorite, budget friendly, EASY meals to make during the week. It takes about 5 minutes of prep then pop it in the oven to finish.
This also makes for a great meal prep option!
Depending on the size of your sweet potatoes, this will serve 2-4. With large sweet potatoes, this will be enough for 4 servings.
Ingredients:
- 2 large sweet potatoes
- 8 oz broccoli, frozen or fresh (if using fresh, cut into bite size pieces)
- 15 oz black beans (drained and rinsed)
- salt and pepper to taste
- 1 tbsp olive oil, extra virgin
How to make the sweet potato bowls:
Bake the sweet potatoes:
After washing and scrubbing your sweet potatoes, cut the potato in half, lengthwise. Rub a little bit of extra virgin olive oil over the flat part of the sweet potato and add a pinch of salt and pepper.
On a greased cooking sheet (or parchment paper), lay the sweet potato down on the flat side that you oiled. Bake at 425 degrees for 30-45 minutes.
Roast the broccoli:
On the same cooking sheet as the sweet potatoes, place the cut up broccoli next to the sweet potatoes. Drizzle with olive oil, salt and pepper.
It will cook at the same temperature and for the same time as the sweet potatoes. I would just keep an eye on them towards the end, and make sure they don’t burn.
Warm the black beans:
Heat the black beans in a pan. I usually add a little bit of water while they cook so they don’t get mushy or stick to the pan. For extra flavor, add a little bit of cumin, chili powder and garlic powder.
Put it all together
Assemble your sweet potato, broccoli and black beans, and you have yourself a meal! Add avocado on top with a pinch of sea salt. Serve with a side salad to get in extra greens and fiber!
Enjoy, friends!
Stuffed Sweet Potatoes with Broccoli and Black Beans
Ingredients
- 2 large sweet potatoes
- 8 oz broccoli frozen or fresh (cut into bite size pieces if using fresh)
- 15 oz black beans drained and rinsed
- 1 tbsp olive oil extra virgin
- salt and pepper to taste
Instructions
Sweet Potato
- Preheat oven to 425 degrees.
- Wash and scrub the sweet potatoes. Cut in half lengthwise. Rub olive oil on flat side of sweet potato. Add salt and pepper.
- Place the sweet potato, flat side down, on a baking sheet. Cook for 35 minutes, checking it after about 25 minutes. (You want the potato soft enough where it would be very simple to mash).
The Rest
- Roast the broccoli on the same cooking sheet as the sweet potatoes. Just drizzle olive oil, salt and pepper on top, mix it around and cook at the same temperature as the sweet potatoes. Check the broccoli periodically to make sure you don't burn it.
- Warm black beans in a pot before serving. Add a little bit of water so the beans don't stick to the pan. (If you are making this as a meal prep option, you can skip this step).
- Once everything has finished cooking, combine and serve immediately.
- Optional: Top with avocado and a pinch of sea salt.
- For meal prep: divide the ingredients evenly among 4 glass storage containers (1/2 sweet potato in each container). Warm before eating and add a side salad to get in extra greens!
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