Perfect for: High-protein lunch or dinner
Time: 1 hour 10 minutes (mostly roasting time)
Servings: 2
🛒 Ingredients:
- 2 medium sweet potatoes (~200g each)
- 300g lean minced beef
- 1/2 onion, finely diced
- 1/2 cup black or kidney beans (drained and rinsed)
- 1/2 cup low-fat cottage cheese
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt & pepper to taste
- 1 Avocado (slices/guacamole for topping)
🔥 Instructions:
- Roast the sweet potatoes:
Preheat oven to 200°C (390°F). Wash the sweet potatoes, pierce each a few times with a fork, and place them on a baking tray (optional to add foil over to help with steaming). Roast for 50-60 minutes until fork-tender and slightly caramelized. - Prepare the filling:
While the potatoes roast, sauté the diced onion in a non-stick pan over medium heat. Add the minced beef and cook until browned.
Stir in the beans, cumin, smoked paprika, salt, and pepper. Let it simmer for 5–7 minutes so the flavors blend. Remove from heat. (Optional to boil the beans in a small separate pot for different texture) - Assemble the stuffed potatoes:
Once roasted, carefully slice each sweet potato down the middle (without cutting all the way through) and gently push the ends to open it up like a boat.
Fluff the inside with a fork to make room, then fill each with the beef and bean mixture. - Top with cottage cheese:
Spoon cottage cheese over the warm filling so it slightly melts into a creamy topping. - Garnish & serve:
Add avocado and/or fresh herbs for a creamy or herby finish. Serve hot.
✅ Why This Works:
Sweet potatoes provide slow-digesting carbs and fiber for steady energy, while lean beef and cottage cheese pack in high-quality protein to support muscle recovery. The beans add extra fiber and plant-based protein, and avocado gives a creamy dose of healthy fats—making this a perfectly balanced, nutrient-dense meal.
