Loaded Stuffed Sweet Potatoes

Ingredients:

1 medium sweet potato
½ cup cooked black beans
½ red pepper, diced
½ red onion, diced
1 clove garlic, minced
1 tbsp scallions, chopped
2 large kale leaves, chopped
½ avocado, diced
½ tomato, diced
¼ cup salsa
½ tsp cumin
½ tsp chipotle powder
Sea salt and fresh ground black pepper to taste

Directions:

1.Preheat oven to 450 degrees F (200 degrees C)
2.Wash sweet potato and stab with a fork once or twice
3.When oven is hot, place sweet potato, whole, on rack to bake for about an hour, until soft in the middle
4.While sweet potato is cooking, wash and chop other veggies well. Drain and rinse black beans from BPA-free can or use ones that you soaked and cooked from dry
5.Once potato is cooked, cut in half and let cool a bit
6.Mix beans, tomato, pepper, onion together in a bowl and add spices, stirring to coat veggies
7.Top potato with beans and veggie mixture
8.Garnish with scallions and salsa. Top with diced avocado

Substitutions:

Sweet potato: Yam, white potato

Black beans: lentils, chick peas, pinto or other beans

Red pepper: green/orange/yellow pepper, eggplant, mushrooms

Onion: leeks

Scallion: leeks

Chipotle Spice: cayenne pepper or cracked red pepper flakes

Avocado: parsley

Salsa: Another type of salsa like verde or mango, hot sauce, cashew cream

Kale: spinach, Swiss chard

Prep time: 15 minutes

Cook time: 1 hour

Total time: 75 minutes

Servings: 2
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