Microwave Stuffed Sweet Potatoes
Sweet potatoes cooked entirely in the microwave, then loaded with seasoned black beans and toppings. A dorm-room-friendly complete meal in under 15 minutes.
PROTEIN 14g
CALORIES 338
P:E RATIO 4.1
TIME 15m
YIELD 4
P:E 4.1
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
4 medium sweet potatoes CARB BASE
1 can (15 oz) black beans, drained and rinsed HIGH FIBER
½ cup salsa FLAVOR
1 teaspoon cumin FLAVOR
½ teaspoon chili powder FLAVOR
¼ teaspoon garlic powder FLAVOR
1 avocado, diced PRODUCE
2 tablespoons lime juice FLAVOR
2 tablespoons fresh cilantro, chopped FLAVOR
Salt to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Store cooked sweet potatoes and bean mixture separately in the fridge for up to 4 days. Prep avocado and lime fresh each day to avoid browning.
- Batching: Prep the bean mixture ahead and store in jars — just microwave the sweet potato and beans when ready.
- Reheat: Microwave the sweet potato for 2 minutes and the bean mixture for 1 minute. Assemble fresh with cold toppings.
EXECUTION STEPS
01
THE MACRO PREP
Scrub sweet potatoes and poke each several times with a fork.
02
HIGH HEAT SEAR
Wrap each sweet potato in a damp paper towel. Microwave individually on high for 5–7 minutes, or two at a time for 8–10 minutes, turning halfway through.
03
THE MACRO PREP
While sweet potatoes cook, mix black beans with salsa, cumin, chili powder, garlic powder, and salt in a microwave-safe bowl. Heat for 1–2 minutes.
04
THE ASSEMBLY
Slice each sweet potato open lengthwise and fluff the inside with a fork.
05
STEP 5
Spoon the seasoned black bean mixture into each sweet potato.
06
STEP 6
Top with diced avocado, a squeeze of lime juice, and cilantro.