Mexican Stuffed Sweet Potatoes
Servings: 4
Ingredients
- 4 sweet potatoes
- 1 tbsp coconut oil
- 1 avocado, shelled
- 1 clove of garlic, minced
- 1 lime, juiced
- 1 c black beans, cooked I sprout mine first
- 1/4 c chopped cilantro
- 1/4 c purple cabbage, chopped
- 1/4 c carrots, shredded or minced
- salt to taste
- black sesame seeds, toasted
- cotija cheese optional
- Mary's Gone Crackers Jalapeño flavor, crumbled on top optional
Instructions
- Wash the sweet potatoes, and rub them down with coconut oil.
- Pierce the potatoes a few times with a fork and set on a parchment-lined baking sheet in the oven for 40-60 min.
- Remove the potatoes from the oven, once a fork easily pierces through to the middle.
- In a small bowl, mash the avocado with the garlic and lime juice.
- Chop any vegetables you haven’t prepped yet, and mix them well in a medium bowl with the beans and cilantro.
- Once the potatoes are done cooking, slice them down the middle, about 1/2 inch from each end. This way, once you open them, you can push the ends together to kind of scrunch it open more in the middle.
- Put a scoop of the veggie and bean mix into each potato, then a scoop of the avocado mixture, top with a little more veggies and beans.
- Sprinkle with salt, toasted sesame seeds and cotija. For a crunchy, spicy kick – top with crumbled jalapeño crackers!