X Close Panel
I help my clients regain their health by designing an overall wellness program, specific to their needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. I understand this, from personal experience, and take a holistic approach to supporting the whole person.
My goal is to help you to eat WHOLE and THRIVE!
CONTACT
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.
Notes
I like to drizzle my Vegan Ranch Dressing over this before serving!
Credit
Used with permission from The Integrative Nutrition Cookbook, 2016