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Grapevine, TX 76051
jill.roberts@wellnessabounds.net
Stuffed Sweet Potatoes with Avocado, Black Beans, and Lime Vinaigrette
Prep Time
20 minutes
Cooking Time
45 minutes
Yields
Serves 4
Ingredients
4 small-medium sweet potatoes
1 small yellow onion
1 cup cooked black beans
1 avocado
Juice of 5 limes
¼ cup olive oil and 1 tbsp olive oil
1 tbsp cumin
¼ cup chopped cilantro
Sea salt, to taste
Black pepper, to taste
Directions
- Preheat oven to 350°F.
- Rinse sweet potatoes, pat dry, slice in half, and rub with one tablespoon olive oil.
- Lay on baking sheet and roast for 30 minutes or until fork tender.
- Remove from oven and scoop out most of the flesh, leaving a small amount so the skins keep their shape.
- While sweet potatoes are cooking, peel, dice, and sauté onion for 5–7 minutes in olive oil on medium heat in pan until caramelized.
- Transfer scooped out sweet potato flesh to pan with onion. Add cooked black beans, cumin, sea salt, and black pepper. Combine well.
- Stuff sweet potatoes with mixture.
- Transfer back to oven for 15 minutes.
- Whisk lime juice and ¼ cup olive oil with sea salt and black pepper to taste.
- Top stuffed sweet potatoes with diced avocado, cilantro, sea salt, black pepper, and lime vinaigrette.
Credit
Used with permission from The Integrative Nutrition Cookbook, 2016