Enjoy this meatless dish that combines sweet and spicy flavours and is packed full of nutrients. A very satisfying combination of texture, flavour and nutrition. Using organic produce makes this even better!
2 tbsp olive oil
4 small sweet potatoes
1/2 cup finely chopped red onion
2 tsp seeded and minced jalapeño
1 tsp minced garlic
1/4 tsp chili powder
1/2 tsp salt
1 - 15 oz can of unsalted black beans
1 tomato, diced
1 bell pepper, diced
2 tbsp cilantro, chopped
1 1/2 tsp honey
1 tsp lime zest
1 tsp fresh lime juice, divided
1/4 Greek yogurt
1 organic avocado, cut into slices
Heat oven to 400* and line baking sheet with parchment paper. Prick potatoes all over with a fork and brush with olive oil. Bake potatoes until tender, about 50 minutes.
In a medium saucepan heat 1 tbsp olive oil. Add onion, bell pepper, jalapeño, garlic, chili powder and salt. Cook until onions are soft. Add beans, tomato, cilantro, honey and lime juice and simmer for 5 more minutes.
Prepare yogurt by mixing zest and juice into yogurt and set aside. Once potatoes are cooked, transfer to serving plate and cut lengthwise but not all the way through. Pry open and fluff inside of potato with a fork. Add bean mixture and top with a dollop of yogurt and wedges of avocado. Enjoy!