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Protein Loaded Sweet Potato Boats

These Protein Loaded Sweet Potato Boats transform sweet potatoes into a nutrient-rich meal packed with protein, perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes Wash and pierce with a fork before baking
  • 1 cup cooked and shredded chicken breast (or chickpeas for vegetarian option) Use chickpeas for a vegetarian alternative
  • 1/2 cup black beans Drained and rinsed
  • 1/2 cup corn Canned or frozen, thawed
  • 1/2 cup Greek yogurt Plain or low-fat
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper To taste
  • Chopped parsley or cilantro For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork to allow steam to escape.
  2. Bake them in the oven for about 45-60 minutes or until they are tender. If using an air fryer, cook at 380°F (193°C) for about 30-35 minutes.
Filling Preparation
  1. While the sweet potatoes are baking, prepare the filling. In a mixing bowl, combine the shredded chicken (or chickpeas), black beans, corn, Greek yogurt, cumin, chili powder, salt, and pepper. Mix well until combined.
Assembling the Boats
  1. Once the sweet potatoes are done, remove them from the oven or air fryer and let them cool for a few minutes.
  2. Carefully slice each sweet potato in half lengthwise and scoop out a small portion of the insides to create a boat shape.
  3. Spoon the filling mixture into each sweet potato half, packing it generously.
Baking
  1. Place the stuffed sweet potatoes back in the oven for an additional 10-15 minutes, until heated through. If you prefer a crispy top, broil them for the last few minutes of baking.
Serving
  1. Remove from the oven and garnish with chopped parsley or cilantro before serving.

Notes

These protein-packed sweet potato boats are great for meal prep. Store in an airtight container in the fridge for up to 4-5 days or freeze for up to 3 months. Thaw before reheating.