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