Keeping with the sweet potato theme from the previous post, these amazing stuffed sweet potatoes are packed with protein and perfect for a post-workout snack. Enjoy!
4 medium sweet potatoes
1 cup black beans
4 ounces fontina cheese, freshly grated
2 cups fresh arugula
1 teaspoon olive oil
half a lemon, juiced
4 eggs, cooked as desired
salt + pepper
Preheat oven to 425 degrees F. Poke sweet potatoes with a fork and then place on a baking sheet. Bake for 30 minutes, then reduce the heat to 350 degrees F and bake for 30-40 minutes more. Why do potatoes take so long to soften???Remove and let cool slightly, about 5 minutes. Carefully slice down the center of the potato, pushing the skin open. Stuff each potato with an ounce of fontina, then top equally with black beans. At this time you can pop it back in the oven for a few minutes to melt the cheese.
Season arugula with olive oil and lemon juice, then add a sprinkle of salt and pepper. Add it on top of the black beans, then add your cooked eggs on top of the arugula. If desired, you can cook the eggs when the sweet potatoes have a few minutes left so they are all ready to go.
I follow smitten kitchen’s steps for poaching eggs.