Recipe description
October 7, 2026
High-Protein High-Fiber Egg White Bean Stuffed Sweet Potato
A fiber-rich, protein-packed sweet potato with beans for satisfying everyday nourishment.
High Fiber
Mediterranean
Legume Rich
86%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from sweet potatoes, white beans, spinach, and onion.
- Balances protein, complex carbohydrates, and olive oil for a satisfying meal.
- Includes several colorful plant foods and paprika for added dietary variety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Sweet potato
2
piece
Egg white
4
piece
Bean, white
4
tablespoon
Spinach
3
tablespoon
Onion, red
0.5
piece
Oil, olive
1
tablespoon
Paprika powder
0.5
teaspoon
Salt
0.5
teaspoon
Instructions
1
Preheat the oven to 200°C (400°F). Prick the sweet potatoes with a fork and rub them lightly with half the olive oil and a pinch of salt.
2
Bake the sweet potatoes on a lined tray for 45-50 minutes, until tender when pierced with a knife.
3
Near the end of the baking time, heat the remaining olive oil in a pan and sauté the chopped red onion for 2-3 minutes until soft.
4
Add the drained white beans, spinach, paprika powder, and salt. Cook for 2 minutes until the spinach wilts, then reduce the heat to low.
5
Pour in the egg whites and stir gently, scrambling them with the bean mixture until just set, about 2-3 minutes.
6
Slice each baked sweet potato open lengthwise, fluff the flesh with a fork, and spoon the egg white and bean filling over the top.
7
Serve warm, seasoning with extra black pepper or fresh herbs if desired.
More Recipes For Your Gut
Nutrition
430 kcal
Calories
22 g
Protein
68 g
Carbohydrates
11 g
Fiber
12 g
Sugar
9 g
Fat
1 g
Saturated fat
1.4 g
Salt
FAQ
How many servings does this stuffed sweet potato recipe make?
It makes 2 servings.
How long does it take to bake the sweet potatoes?
Bake them at 200°C (400°F) for about 45–50 minutes, or until tender.
Can I use canned white beans?
Yes. Drain and rinse canned white beans before adding them to the pan.
How do I know when the egg whites are cooked?
Stir them gently until they are opaque and just set, which takes about 2–3 minutes.
Can I make this recipe vegan?
Not as written, because it contains egg whites. A plant-based egg substitute could be used, but the texture and cooking time may differ.
Can I prepare the filling in advance?
Yes. Refrigerate the cooked filling in a covered container and use it within 1–2 days. Reheat it thoroughly before serving.
Is this recipe naturally gluten-free?
The listed ingredients are naturally gluten-free, but check packaging labels to avoid cross-contact if needed.
Can I add other vegetables or seasonings?
Yes. Fresh herbs, black pepper, or vegetables such as peppers and mushrooms can be added to taste.
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