Mediterranean Stuffed Sweet Potato with Cottage Cheese, Avocado & Black Beans
A warm roasted sweet potato filled with creamy cottage cheese, savory black beans, fresh avocado, herbs, and a light chili sprinkle. It’s protein-rich, comforting, and Mediterranean-leaning with a modern healthy twist.
🕒 Time
Prep: 10 minutes
Bake: 40–45 minutes
Total: ~50 minutes
🛒 Ingredients
🍠 Base
1 large sweet potato
1 teaspoon olive oil
Pinch of salt
Creamy Filling
¾ cup cottage cheese (full-fat or low-fat)
½ teaspoon lemon juice
Black pepper to taste
Toppings
½ cup cooked black beans (rinsed & drained)
½ ripe avocado, cubed
1 tablespoon fresh parsley or cilantro, chopped
Optional Finish (very mild)
Pinch of chili flakes or paprika
Drizzle of olive oil
👩🍳 Instructions
1️⃣ Roast the Sweet Potato
1. Preheat oven to 200°C (400°F).
2. Pierce sweet potato with a fork, rub lightly with olive oil and salt.
3. Bake directly on rack or tray for 40–45 minutes until very soft.
2️⃣ Prepare the Filling
Mix cottage cheese with lemon juice and black pepper until creamy (you can lightly mash or whip if you want it smoother).
3️⃣ Assemble
1. Slice open the baked sweet potato and gently fluff the inside.
2. Spoon cottage cheese generously into the center.
3. Top with black beans and avocado cubes.
4. Sprinkle herbs and mild chili flakes.
5. Finish with a light olive oil drizzle
Variations (Optional)
Swap cottage cheese with whipped feta or Greek yogurt.
Add chickpeas instead of black beans.
Add a lemon-tahini Drizzle for full Mediterranean flair.
🥗 Nutritional Information
Calories: 420 kcal
Protein: 22 g
Fiber: 10 g
Healthy fats: Avocado + olive oil
Gluten-free & vegetarian