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Bean and vegetable stuffed sweet potato

Baked sweet potato filled with beans, courgette, corn and tomato.

Stuffed sweet potato overflowing with beans and vegetables.
326 kcal per servingPrep time: 34 minServings: 2DinnerStuffed potatoBeans and vegetables

Ingredients

  • 1 medium sweet potato
  • 150 g cooked kidney beans
  • ½ courgette, diced
  • 60 g sweetcorn
  • 1 tomato, diced and 50 g yogurt

Method

  1. Pierce the sweet potato and bake at 210°C for 35 minutes until soft.
  2. Sauté courgette for 5 minutes, then add beans, corn and tomato and warm through.
  3. Split the potato, fluff the centre, spoon in the filling and top with yogurt.

Calories in context

At 326 kcal per serving, this dish is about 16% of a 2000 kcal daily reference intake — the standard reference amount used on nutrition labels, not a personal target.

Eaten as the evening meal in a three-meal day, it is one part of a day whose real total depends on your own body, activity level and goals, not on any single recipe. For a calorie range that reflects those, rather than a generic reference figure, the tools below can help.

Calculate daily calorie needsUse the BMI calculator

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