Recipe courtesy of Food Matters
- 3 medium sweet potatoes
- 1 tbsp coconut oil
- 1 white onion, thinly sliced
- 1 1/2 cups cooked pinto beans (if canned, rinsed and salt-free)
- 1 tsp cayenne pepper
- 1/2 tbsp cumin
- 2 tbsp tomato concentrate
- 1 red bell pepper, diced
- lime crema
- micro greens
- fresh lime juice
What To Do
- Preheat oven to 400 degrees F. Pierce each potato a few times with a fork. Place on a parchment paper-lined sheet pan, and roast for 60-75 minutes or until you can easily pierce the skin with a knife and the inside is soft. Allow to cool slightly before slicing and stuffing.
- While the potatoes cook, warm the coconut oil in a medium sized sauté pan or dutch oven. Add the onions and cook until caramelized, about 10 to 15 minutes. Add 1 tbsp water to the pan and scrape any brown bits stuck to the bottom in order to deglaze.
- Stir in spices and tomato concentrate and toast for 30 seconds. Add the bell pepper and cook for an additional 3 minutes. Once softened, stir in the beans, add a pinch of salt, and allow the flavors to meld together for 5 minutes.
- Slice each potato down the center, almost through to the bottom. Open to reveal the orange flesh. Spoon in the beans and top with selected garnishes.
- 1/2 cup greek yogurt (use dairy free yogurt to keep vegan)
- juice of 1 lime
- water if needed
What To Do
Whisk together lime juice and yogurt. Add water, a tsp at a time to thin, if desired.
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