Black Bean and Chicken Stuffed Sweet Potato

This chicken and black bean stuffed sweet potato is my current decadent and healthy hyperfixation meal. This meal can also very easily be made vegetarian by just omitting the chicken or subbing for a different protein.

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Ingredients:

For the meal:

4 chicken thighs, cooked and chopped up

2 large sweet potatoes

2 tbsp olive oil

1 can of black beans

3 tsp cumin

1.5 tbsp garlic powder

1.5 tbsp paprika

Greek yogurt

Green salsa or guacamole

Let's Assemble!

Essential Equipment

My big ole' bowls are the Anthropologie Briar pasta bowls and they are unfortunately no longer available. The closest thing that I could find are the Ginny pasta bowls, also adorable, but shinier than the Briar ones.

My measuring cups are also from Great Jones. Cutest of all time.

All of my ingredients from this recipe are from Trader Joe's. I used their guacasalsa as the green salsa.

For the meal:

Preheat oven to 425F. Bake the sweet potatoes for 45-55 minutes until fork tender.

Season chicken thighs with salt, pepper, .5 tbsp garlic powder, 1 tsp of cumin, and .5 tbsp of paprika.

 Bake chicken thighs for 25-30 minutes at 425F.

While chicken thighs and sweet potatoes are cooking, heat up the black beans. Season with salt, pepper, garlic powder, and paprika.

When chicken thighs are done, cut into cubes and combine with the black beans. 

When sweet potatoes are done, cut down the middle and gently squish the insides.

Top the sweet potatoes with chicken and black bean mixture.

Serve with avocado salsa and sour cream or Greek yogurt.

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!