What could be better than a piping hot sweet potato this time of year? One that’s fully loaded with zesty southwestern flavors, that’s what! This easy plant-based recipe from Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking tics all the boxes and is sure to become a fast family-favorite.
What you need
1 sweet potato
½ avocado, mashed
⅛ teaspoon cumin
⅛ teaspoon cayenne pepper
½ cup black beans, drained and rinsed
½ cup frozen corn, thawed
¼ cup salsa
Salt and pepper
What you do
1. Using a fork, pierce sweet potato multiple times. Place on a paper towel or microwave-safe plate and microwave for 8 to 10 minutes, or until cooked through.
2. Cut the sweet potato in half lengthwise, and then, with the flesh facing up, cut a slit lengthwise down the middle of each half. Use two forks to split open the halves to create pockets.
3. Into a small bowl, mash the avocado with cumin and cayenne. Fill each sweet potato with the avocado mixture, followed by black beans, corn, and salsa. Season with salt and pepper to taste.
Photo courtesy of Frugal Vegan