I initially made this stuffed sweet potato by just combining some of my favorite ingredients I had on hand for an easy lunch, and it turned out to be so delicious, I knew I wanted to share it. This meal is warming, hearty, and perfect for a chilly day, and as an added bonus, it packs four full servings of vegetables into one! It makes for an amazing weeknight dinner. Aside from the sweet potato baking, the whole recipe comes together in under 15 minutes, and it’s full of so many nourishing ingredients, it’s guaranteed to make you feel amazing.
Sweet potatoes are a great source of Vitamin A and beta-carotene, which means like carrots, they promote healthy skin and good eye sight! The healthy fats from avocado increase the body’s ability to absorb beta-carotene, which makes this recipe extra nourishing. The cannellini beans are low glycemic, meaning unlike some more processed carbohydrates, they will not spike your blood sugar, and are more likely to keep you full. They are also high in protein and fiber, both of which are essential to a healthy diet.
The sweetness of the baked sweet potato pairs so well with the garlicky sautéed veggies and tangy sun dried tomatoes. Cannellini beans are one of my favorite easy protein options, and work really well with the ingredients in this dish. Lastly, the chunks of fresh avocado add a delicious creaminess that balances out all of the flavors. I’m beginning to wonder if there’s ever a time where adding avocado isn’t a good choice. I hope you all enjoy this meal as much as I do and please let me know if you try it out by commenting on this post or sharing and tagging me on Instagram!
- 1 medium sweet potato
- 1 cup small broccoli florets
- 3 cups spinach
- ½ cup sun dried tomatoes, thinly sliced
- ½ cup cannellini beans
- 1 clove garlic, finely chopped
- 1 tbsp olive oil
- ⅓ avocado
- Preheat the oven to 400 degrees F. When it's ready, bake the sweet potato until you can easily pierce it with a fork, approximately 50 minutes - 1h 15 minutes. The time will vary depending on the sweet potato's size, but you want it to be pretty soft, so don't be afraid to over bake it.
- Chop the avocado into cubes and set aside.
- When the sweet potato has about 10 minutes left, heat the olive oil in a large frying pan over medium-low heat and add the garlic.
- When the garlic is sizzling, add the broccoli to the pan with a dash of salt and sauté for about 5-6 minutes. Try letting it cook with a lid over it for a few minutes at a time to trap the steam and help it cook. If after 7 minutes the broccoli is still quite hard, add about a few teaspoons of water to the pan and cover with a lid to let the broccoli steam.
- Once the broccoli is cooked, add the sun dried tomatoes, cannellini beans, and spinach to the pan with another dash of salt and continue sautéing until the spinach is wilted and everything is heated through, about 4-5 minutes.
- When all the vegetables are done cooking, slice the sweet potato lengthwise and fill it with the vegetable and bean mixture. Top it with the fresh avocado and dig in!