This recipe combines the deliciousness of roasted sweet potato with the flavour of a Mexican inspired black bean, tomato, corn mixture! (The picture has cashew sour cream, but it's delicious without it!)
- 4 sweet potatoes
- 1 tbsp avocado oil
- 1/4 cup red onion, diced
- 1 clove garlic, minced
- 1 cup cherry tomatoes, chopped in half
- 1/2 orange bell pepper, diced
- 1 can black beans (28 oz)
- 1/2 cup corn (can use frozen, just thaw under water)
- 1/3 cup cilantro, chopped
- 1/2 lime, juiced
- 2 tsp olive oil
- 1/4 tsp sea salt
- pinch pepper
- pinch red pepper flakes
- 1 avocado
- 2 tsp lime juice
- 1 small garlic clove, minced
- pinch sea salt
Preheat oven to 400F. Using a fork, poke holes in the sweet potatoes about 1 inch apart, going all the way around the potato. Line a baking tray with parchment paper. Brush the sweet potatoes with avocado oil. Bake for 45 minutes or until cooked through and soft when cut into.
While the potatoes are cooking, prepare the filling in a medium size bowl. Combine the red onion, garlic, cherry tomatoes, orange pepper, black beans, corn and chopped cilantro. Add lime juice, olive oil, sea salt, pepper and red pepper flakes.
Prepare the guacamole by combining avocado, lime, garlic and sea salt in a high speed blender, OR mash avocado with a fork and then add in other ingredients.
Cut sweet potatoes in half. Scoop out just a bit of the sweet potato and set aside (you can just save that for eating plain.) Fill the sweet potato halves with the bean mixture. Top it with the guacamole. Enjoy!