Love Potion Black Bean Avocado Stuffed Sweet Potatoes.

By Jackie DeKnock  ,   

June 18, 2020

These healthy stuffed sweet potatoes make a fabulous light meal or side for two lovers! Black beans with a quick lime dressing, Greek yogurt, avocado, and chives top these flavour-packed bundles of deliciousness.

  • Prep: 1 hr
  • 1 hr

    1 hr

  • Yields: Servings 2

Ingredients

2 small-medium sweet potatoes rinsed & scrubbed

1 large can organic black beans, rinsed & drained (or make DIY dried black beans from scratch)

1 avocado, cubed

1 teaspoon extra virgin olive oil

Juice of ½ lime

¼ teaspoon ground cumin

¼ teaspoon chili powder

Himalayan sea salt & freshly ground black pepper, to taste

Avocado Cream.

1 avocado, peeled and pitted

½ cup plain Organic yogurt

¼ cup extra-virgin olive oil

3 tablespoons lime juice

1 clove garlic

1 teaspoon Himalayan sea salt

¼ teaspoon hot pepper sauce

1/8 teaspoon freshly ground black pepper

Garnish.

Cilantro, coarsely chopped, to taste

Two splashes of love

Vegan-friendly Avocado Cashew Cream Option.

½ cup raw, unsalted cashews

½ cup boiling water

Juice of 1 lime

1 small avocado

½ teaspoon jalapeño pepper, from a jar, to taste

Himalayan sea salt

½ teaspoon maple syrup, or your favourite sweetener

Splash apple cider vinegar, to temper spice (optional)

Method

Preheat oven to 400 F/205 C. Prick sweet potatoes with a fork, so they don't explode all over your oven. Boom! Place directly on middle oven rack and bake for about an hour 60 Minutes until they're soft to the touch.

Combine black beans, avocado, olive oil, lime juice, cumin, chili powder, salt & pepper together in a small bowl.

Make avocado cream:

Blend avocado, yogurt, olive oil, lime juice, garlic*, sea salt, hot sauce, and pepper together in a blender until smooth. Taste and adjust, making it as spicy/tangy as you like. *Although alliums are so good for you, some people are sensitive to raw garlic (like me), Here’s the trick, poach garlic to tone down the ‘rawness’, simply peel garlic and boil in water until fork-tender.

Once the potatoes are baked, slice down the middle and open each potato up. Push some of the potato down so that you have room for the toppings! Top with black bean mixture, avocado cream and cilantro!

Vegan-friendly Avocado Cashew Cream Option.

In a high-speed blender, combine the cashews, water, lime juice, avocado, jalapeño, salt, and sweetener, if using. Blend until smooth. Taste and adjust seasoning, adding a splash of white wine vinegar if it's too spicy. Chill in the fridge for 15-20 minutes, or until you’re ready to serve.

{GF}

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