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lunch
Turkey and Bean Stuffed Sweet Potato
PregnancyAmericanEasyServes 225 min
A baked sweet potato loaded with fully cooked ground turkey, pinto beans, and a dollop of pasteurized sour cream.
This comforting lunch is a powerhouse for the early weeks of pregnancy. The sweet potato and beans provide rich, steady fiber to keep digestion smooth as hormonal changes begin for the mother. Meanwhile, the combination of ground turkey and beans delivers whole-food protein and choline, which work directly with folate to build the foundational structures of the baby's neural tube and brain.
View Nutrition Facts
One serving≈510 kcal · 31 g protein
Calories510 kcal
Protein31 g
Carbs50 g · 7.4g sugar
Fat23 g · 5.9g sat
Fiber11 g
Sodium1,112 mg
Folate155 mcg DFE
Iron4.5 mg
Calcium154 mg
Choline121 mg
Iodine71 mcg
Vitamin D13 IU
Vitamin B121.3 mcg
DHA + EPA8 mg
Zinc3.5 mg
from its ingredients
Ingredients
2 whole sweet potatoes, scrubbed
8 oz ground turkey
½ can pinto beans, rinsed and drained
¼ cup pasteurized sour cream
1 tbsp cooking oil
1 tsp chili powder
1 tsp cumin
½ tsp salt
¼ cup fresh cilantro, chopped
1 lime, cut into wedges
Method
- 1Pierce the sweet potatoes several times with a fork. Microwave on high for 8-10 minutes, flipping halfway, until tender (or bake at 400°F for 45-50 minutes).
- 2While the potatoes cook, heat the cooking oil in a skillet over medium heat. Add the ground turkey, chili powder, cumin, and salt.
- 3Cook the turkey, breaking it up with a spoon, until fully browned and no pink remains (at least 165°F internal temperature).
- 4Stir the rinsed pinto beans into the skillet and cook for 2-3 minutes until heated through.
- 5Slice open the cooked sweet potatoes and fluff the insides slightly. Load them evenly with the turkey and bean mixture.
- 6Top each stuffed potato with pasteurized sour cream, fresh chopped cilantro, and a squeeze of lime juice.
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