Preparation time: five mins whilst the sweet potatoes bake

Cooking time: twenty-five mins

Servings: four



four medium sweet potatoes

one tbsp avocado oil

two garlic pieces, crushed

one small white onion, finely cut

one (fourteen oz.) can black beans, drained & washed well

quarter tsp red pepper flakes

twelve cherry tomatoes, severed

half tsp chili powder

quarter tsp salt one big avocado, sliced

Juice of one lime



Set the oven temp. to 400 degrees Fahrenheit. Using a fork, pierce every sweet potato a total of five times to create holes.

Bake the sweet potatoes for twenty-five mins after wrapping each one in a piece of aluminum foil and placing them on a baking pan.

Whilst that is happening, warm the avocado oil in a sauté pot at a moderate flame. Mix the garlic and onion together, then cook them for five mins.

After mixing in the beans, red pepper flakes, tomatoes, chili powder, and salt, continue to simmer the mixture for approximately seven mins.

Retrieve from the burning. When the sweet potatoes are done cooking, take them out from the oven and get rid of the aluminum foil from around them.

Cut every potato in half lengthwise, then slice them almost all the way across to the bottom.

Cut the potatoes in half lengthwise to make room for the filling, and then place a comparable quantity of the filling in each potato half. Garnish with slices of avocado and a little spray of lime juice.

Per serving: Calories: 326kcal; Protein: 10g; Carbs: 51g; Fat: 10g




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