Serves 2-3 (or store in an airtight container for meal prep - they reheat well)
MAIN DISH INGREDIENTS:
- 6 mini sweet potatoes
- 1 can black beans
- 1 ¼ cups frozen or fresh roasted corn
Guacamole INGREDIENTS:
- 2 avocados
- 2 tomatoes (your favorite kind, I used roma)
- ½ red onion
- 1 lime
- 1 tsp garlic powder
- Salt and pepper to taste
MAIN DISH PREPARATION AND COOKING:
- Preheat oven to 425 degrees fahrenheit
- Wash your sweet potatoes thoroughly
-Line a baking tray with foil and align your sweet potatoes on the tray
-Take a fork and poke each sweet potato four times
-Sprinkle a little sea salt, and pop into the oven for 35-45 min (will vary depending on your oven so periodically check. Once the potatoes are completely soft all the way through they are ready)
-Open your can of black beans and rinse thoroughly
-Warm up frozen roasted corn in microwave according to instructions (if you don’t have frozen roasted corn you can take a grill pan and grill a couple corn cobs on each side on low heat)
GUACAMOLE
-Scoop out your two avocados into a medium bowl and mash with a fork
-Chop your tomatoes and red onion into small cubes
-Combine avocado, tomato, and red onion
-Add in garlic powder, salt, pepper, and the juice of one lime
-Combine all ingredients
* when sweet potatoes are done, place them on a plate, slice in half vertically (making sure not to cut through the bottom), add black beans, corn, and guac into/on top of each sweet potato. Add a pinch of salt to the dish, and enjoy!
p.s. I know the picture has salsa, but imagine the salsa is guacamole. Alternatively if you're not an avocado fan, use salsa like the picture!
If you make this recipe be sure to tag me on instagram or @growplantly