Black Bean, Arugula + Poached Egg Stuffed Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium sweet potatoes1 cup black beans4 ounces fontina cheese, freshly grated2 cups fresh arugula1 teaspoon olive oilhalf a lemon, juiced4 eggs, cooked as desiredsalt + pepper
Preheat oven to 425 degrees F. Poke sweet potatoes with a fork and then place on a baking sheet. Bake for 30 minutes, then reduce the heat to 350 degrees F and bake for 30-40 minutes more. Remove and let cool slightly, about 5 minutes. Carefully slice down the center of the potato, pushing the skin open. Stuff each potato with an ounce of fontina, then top equally with black beans. At this time you can pop it back in the oven for a few minutes to melt the cheese.
Season arugula with olive oil and lemon juice, then add a sprinkle of salt and pepper. Add it on top of the black beans, then add your cooked eggs on top of the arugula. If desired, you can cook the eggs when the sweet potatoes have a few minutes left so they are all ready to go.
Serving Size: 4 potatoes
Number of Servings: 4
Recipe submitted by SparkPeople user CHYNAORCHID.
Season arugula with olive oil and lemon juice, then add a sprinkle of salt and pepper. Add it on top of the black beans, then add your cooked eggs on top of the arugula. If desired, you can cook the eggs when the sweet potatoes have a few minutes left so they are all ready to go.
Serving Size: 4 potatoes
Number of Servings: 4
Recipe submitted by SparkPeople user CHYNAORCHID.
Nutritional Info Amount Per Serving
- Calories: 406.0
- Total Fat: 16.6 g
- Cholesterol: 302.9 mg
- Sodium: 326.8 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 7.8 g
- Protein: 21.5 g
Member Reviews