Sweet Potato, Black Bean, and Avocado Bowl
Nothing beats a yummy burrito – but I wanted a little less carb and a tasty Mexican dish that can feed ANYONE. So I came upon this recipe during one of my health kicks that I just love and it fits just about any diet – vegan, vegetarian, gluten-free, dairy-free – if you remove the chicken, cheese, and sour cream. The secret’s in the sauce so pick a salsa that makes you salsa! – Kathy
- Total Time: 1 hour
- Yield: 2-3 servings
Ingredients
- 1 large sweet potato
- 1 can black beans
- 1 avocado
- 1/3 cup shredded sharp cheddar or mexican blend cheese
- 2-3 tbsp cilantro, chopped
- Toppings: Salsa of choice (green or red), sour cream
Optional:
- 1 lb of boneless/skinless chicken strips
- 1 tsp olive oil
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp garlic powder (optional)
Instructions
- Rinse, pat dry and wrap sweet potato in aluminum foil and bake at 425°F for 45-60 mins (until soft and mashable).
- If adding meat: toss chicken, olive oil, cumin-chili-garlic powders, and salt in a bowl so chicken is evenly covered and then cook in skillet (cast iron for best flavor) over medium heat until browned/cooked.
- Heat beans in pan on stove or in microwave.
- Slice up avocado.
- Cut cilantro into small pieces.
- Shred cheese.
- Once sweet potato ready (meaning pretty soft) remove from foil, remove skin and mash well in a bowl with a fork or masher (like you would mashed potatoes).
- Depending on your appetite (and if adding chicken or not) this can make 2-3 bowls/meals. Start with a base of sweet potato in each bowl and top with everything else! Add extra cilantro and salsa to make it even yummier. And roll into a tortilla if you’d rather have a burrito vs a bowl.