Mediterranean Recipes: Black Bean Stuffed Sweet Potato & Lemon Cajun Salmon

Prabha Honrath, RD
2 days ago
2 min read

Mediterranean recipes like this remind me that comfort food can still be balanced. Smoky black beans, nutty roasted sweet potato, and a vegetarian base with ~15g protein. I added salmon this time, but it’s delicious and filling either way.

Serves: 4 Total Time: 30-60 minutes

Ingredients

For the Sweet Potato

2 Large Sweet Potatoes
Olive oil
½ Onion
Can of Black Beans Drained
1-2 tsp Chili Powder
2 tsp Smoked Paprika
2 tsp Garlic Powder
Sea Salt, to taste
Freshly ground black pepper, to taste

Instructions

Preheat the oven to 425°F (220°C). Using a fork, poke several holes in each sweet potato to allow steam to escape. Place on a baking sheet and roast for about 60 minutes, or until tender.
Optional salmon: About 20 minutes before the sweet potatoes finish roasting, season salmon with Cajun seasoning and a squeeze of citrus. Place on a separate baking sheet and roast at 425°F for 20–25 minutes, or until cooked through.
Meanwhile, cook the quinoa according to package directions. Set aside once fluffy. Quinoa serves as a fiber-rich base and adds additional protein.
Heat a pan over medium heat and sauté chopped onion and tomato with your preferred spices until softened and aromatic, developing a nutty, smoky flavor.
Add the black beans to the pan and stir to coat evenly in the seasoning. Cook for several minutes so the beans absorb the flavors.
To assemble, begin with a layer of cooked quinoa on the plate.
Slice open the roasted sweet potato, gently fluffing the interior. (White-fleshed sweet potatoes offer a slightly nuttier flavor, if using.)
Add the black bean mixture to the sweet potato, and top with salmon if desired.
Serve warm and enjoy.