Spinach and Butter Bean Stuffed Sweet Potatoes
1 large sweet potatoes
1 cup, chopped spinach
1/2 cup, chopped broccoli
1/2 cup, cooked white butter beans
2 tbsp greek yogurt
2 tbsp, grated parmesan cheese
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp, dried dill
1 tsp lemon zest
1 tbsp, chopped chives
Preheat the oven to 200°C. Wash the sweet potato, poke holes with a fork, and bake for 30-40 minutes until soft. Let it cool slightly before handling.
In a pan, sauté chopped spinach and broccoli until wilted. Add cooked butter beans, paprika, cayenne pepper, dill, and lemon zest. Cook for another 2-3 minutes.
Slice the sweet potato lengthwise and fluff the flesh. Fill each sweet potato with the spinach and butter bean mixture. Top with Greek yogurt, Parmesan cheese, and chives.
Place the stuffed sweet potatoes back in the oven for 10-15 minutes until the toppings are golden and bubbly.
Garnish with additional chives and a sprinkle of paprika. Serve hot and enjoy the flavorful Spinach and Butter Bean Stuffed Sweet Potatoes!
For a vegan option, you can substitute Greek yogurt with a dairy-free alternative like coconut yogurt. You can also add roasted nuts or seeds for extra crunch and protein.
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396
63g
18g
8g
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