Description
These Protein Loaded Sweet Potato Boats are a nutritious and delicious meal combining roasted sweet potatoes with a creamy, spiced black bean and cottage cheese mixture. Topped with melted cheese, fresh avocado, lime, and pepitas, this recipe offers a perfect balance of flavors and textures, making it ideal for a satisfying vegetarian dinner or meal prep option.
Ingredients
Scale
Sweet Potatoes and Seasoning
- 2 medium sweet potatoes (10–12 oz each)
- 1 tbsp olive oil
- 1 ½ tsp kosher salt, divided
- Black pepper, to taste
Filling
- 1 can (15.5 oz) black or pinto beans, drained and rinsed
- ½ cup cottage cheese
- ¼ cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 4 oz shredded cheese (cheddar, pepper jack, or Monterey Jack), divided
Toppings and Garnishes
- Hot sauce (optional)
- Diced avocado
- Lime wedges
- Pepitas
Instructions
- Roast Sweet Potatoes: Preheat your oven to 425°F. Slice each sweet potato in half lengthwise. Rub the cut sides with olive oil, season with ½ teaspoon of kosher salt and black pepper to taste. Place the potatoes cut side down on a baking sheet and roast for 25 to 30 minutes until the flesh is tender.
- Prepare the Filling: In a mixing bowl, combine the drained and rinsed beans, cottage cheese, chopped cilantro, ground cumin, smoked paprika, garlic powder, half of the shredded cheese, 1 teaspoon kosher salt, and black pepper to taste. Add hot sauce if desired for a spicy kick. Stir well to blend flavors.
- Scoop and Mash: Allow the roasted sweet potatoes to cool slightly. Carefully scoop out the flesh, leaving a thin border to maintain the boat shape. Mash the sweet potato flesh into the bean and cheese mixture until creamy and well combined.
- Broil Potato Skins: Place the empty sweet potato skins on a baking sheet and sprinkle with a little shredded cheese. Broil in the oven for about 2 minutes or until the skins become crispy and the cheese starts to melt.
- Fill and Melt Cheese: Spoon the creamy bean and sweet potato mixture back into the crispy skins. Top each filled potato boat with the remaining shredded cheese. Broil for an additional 2 to 4 minutes until the cheese is fully melted and bubbly.
- Add Final Toppings: Remove from the oven and garnish with diced avocado, a squeeze of lime juice, extra cilantro, and pepitas for crunch. Add more hot sauce if you like extra heat.
Notes
- Customize toppings to your preference, such as adding salsa, Greek yogurt, or shredded chicken for additional protein.
- These sweet potato boats make great meal prep options – simply reheat in the oven or microwave.
- You can substitute black beans with pinto beans or any preferred legume.
- If you prefer dairy-free, substitute cottage cheese and shredded cheese with vegan cheese alternatives.
Keywords: sweet potato boats, protein loaded sweet potatoes, vegetarian dinner, healthy meal prep, roasted sweet potatoes, bean and cheese filling, avocado topping