Southwestern Sweet Potatoes
Serves 2 (easily doubled)
This recipe is one of my go to easy recipes! When our kitchen was being renovated, I could make it with a toaster oven and hot plate! It is easy to make extra black bean topping to have on hand and add to a baked sweet potato for lunch or another meal later in the week. It comes together quickly and is full of protein, fiber, healthy fats and antioxidants.
- Ingredients:
2 medium sized sweet potatoes - 1-2 tsp olive oil
- 1 sweet yellow onion, chopped
- 1 cup fresh mushrooms, chopped
- 1 can organic black beans, rinsed and drained
- 1-2 tsp ground cumin
- 1 avocado, chopped and mashed
- 1 small tomato, finely chopped
- Lemon or lime juice
- Salt & pepper to taste
- Cilantro, chopped for garnish
- Directions:
Preheat oven to 400 degrees.
Trim and clean 2 medium sized sweet potatoes.
Rub lightly with olive oil and bake at 400 degrees until fork tender (30-45 min, depending on size)
While the sweet potato is baking, in a nonstick pan add olive oil, chopped onion and mushrooms. Sauté until soft. Add black beans and heat throughout. Add cumin and stir to combine. Turn down heat to low to keep warm.
In a small bowl, chop and mash avocado. Add chopped tomato, lemon or lime juice and salt and pepper to taste.
To serve:
Split sweet potato in half and mash.
Top with black bean mixture
Top with avocado topping.
Garnish with cilantro.
Enjoy!
By Sabrina Drewry
