I came across the recipe while perusing social media and put my own spin on it to use what I have in my kitchen. I love sweet potatoes so this is a welcome addition to my arsenal.
Main Ingredient:
1 large sweet potato
Mexican Relish:
1/2 cup red cabbage
1/4 cup canned black beans
1/4 cup canned corn kernels
1 TBSP Nutritional Yeast
1 TBSP pumpkin seeds
avocado cilantro sauce (see below)
Avocado Cilantro Sauce:
1 avocado
1 bunch of fresh cilantro
1 garlic clove
salt to taste
1 lemon
water for consistency
Step 1: preheat your oven to 375. Then cut your sweet potato in halves longwise.
Step 2: score your potatoes so they cook through evenly
Step 3: Generously put olive oil and salt on top
Step 4: Flip potatoes on the flat side on top of parchment paper (or foil)
Step 5: Cook for 30-40 minutes
While your potatoes are cooking, start on the Avocado Cilantro Sauce. Put all ingredients into a blender until smooth.
Once done, start the Mexican relish. Combine all ingredients and mix.
When the potatoes are fully cooked, lightly mash the potatoes to make space for the relish. Top the potatoes with the relish and enjoy!
Nutritional Quick view
408 Calories
10g Protein
18g Total Fat
58g Carbs
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