Black Bean and Spinach Stuffed Sweet Potato













Everyone is stuck at home once again with the snow and ice storm that blew through last night. I think we all need to get chains on our tires for next year.  Anyone with me?

I’m blessed enough to have a little gym and treadmill at my house, so there’s absolutely no excuse for me not to work out while we are snowed in.  I did an hour run and then decided to hit the kitchen for some lunch.  I mean, what else is there to do besides eat on snow days?  Actually, I’ve been working all day on programs, scheduling, my new business…  but, hey – a girl’s gotta eat!

I found the recipe for this black bean and spinach stuffed sweet potato on Women’s Day and adjusted it a bit and for a party of one.  Super simple and super delicious!!  I’m also including a little at home workout for those of you who are snowed in with no workout equipment!  If it’s not enough for you – do it all the way through and then backwards.  🙂  I hope you enjoy the workout and the sweet potato!

At Home Bodyweight Workout

100 mountain climbers – count your right leg only

90 Russian twists

80 Lunges (one leg counts for 1) – you’re welcome 🙂

70 Jumping jacks

60 Second plank

50 Hop squats

40 Pushups

30 Alternating vups

20 Walkups

10 Burpies


  • 1 large sweet potatoes
  • 1 tsp of coconut oil
  • 1 clove garlic minced
  • 1/3-1/2 can of black beans
  • 1/2 tsp ground cumin
  • dash cayenne pepper
  • 1 handful of spinach
  • Kosher salt
  • Pepper
  • 1 large lime
  • Greek yogurt
  • Scallions


  1. Pierce the potato all over with a fork, place on a microwave-safe plate and microwave on high, turning over halfway through, until just tender usually 6-8 minutes depending on the size.
  2. When you flip the potato, heat the oil and garlic in a large skillet over medium heat. Add the beans, cumin, cayenne, and 1 tablespoon water, increase the heat to medium-high and cook, tossing, until the beans are heated through, about 2 minutes. Add the spinach, season with 1/4 teaspoon salt and pepper and cook, tossing until beginning to wilt, 1 to 2 minutes; remove from heat.  I also cut the lime into quarters and squeezed a quarter over the bean mixture while cooking.
  3. Split the potatoes and season with 1/4 teaspoon each salt and pepper. Squeeze a lime wedge over each potato, then top with the bean mixture. Serve with a dollop of yogurt, sliced scallions, and extra lime wedges, if desired.

2 thoughts on “Black Bean and Spinach Stuffed Sweet Potato

    1. Hahaha! Yep – go make yourself something awesome! I look forward to checking out your site!! 🙂

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