In continuing with my new healthy lifestyle, I’m trying to limit red meat and processed foods. These Loaded Sweet Potatoes are packed with protein, carbs, fiber, and healthy fats. Typically, while counting calories I would leave the cheese off of these. But I noticed that February 13th is National Cheddar Day – so of course, I had to oblige.
Still, even with the cheddar cheese, each one of these loaded sweet potatoes only come in at 408 calories. Most of the calories for this recipe are from the sweet potatoes themselves, so if you would like to trim it down even more, use medium sized sweet potatoes instead of large!
These are great as a weeknight supper, and to pack for lunch the next day!
Recipe for Healthy Loaded Sweet Potatoes:
- 2 Large Sweet Potatoes
- 2 Chicken Breasts
- 1 Can of Black Beans
- 1 Can of Corn
- 4 Tablespoons of Low Fat Sour Cream
- 1/2 Tomato (Diced)
- 1/4 White Onion (Diced)
- 1 Handful of Cilantro (Diced)
- 2 Limes (Juiced)
- 4 Inches of Medium Cheddar Cheese (Shredded)
- Taco Seasoning
Instructions for Loaded Healthy Sweet Potatoes:
1: Slice your chicken breasts and fry in a non-stick pan until no longer pink. Add a pack of taco seasoning and 1/3 cup of water. Stir, allow the water to reduce, then set aside.
2: Preheat your oven to 350. Slice your sweet potatoes lengthwise. Place them, cut side, down on a baking sheet and put them in a preheated oven for one hour.
3: Toss your diced tomato, diced onion, cilantro, and juice from one lime together in a bowl. Set aside in the fridge. Stir juice from your second lime into 4 tablespoons of low-fat cream cheese. Set aside in the fridge as well.
4: Carefully remove your sweet potatoes from the oven and slice down the center (careful not to slice through the skin).
5: Layer 1/4 of cooked chicken, 1 tablespoon of black beans, 1 tablespoon of corn, and 1/4 of the cheddar into the sweet potato. Repeat with the other 3 sweet potatoes. Bake in the oven until cheese is melted and bubbly.
Enjoy!