Ingredients
The following ingredients have 4 Servings
- For the potatoes:
- 4 sweet potatoes
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 1½ cups black beans
- 1 cup cherry tomatoes, chopped
- ½ cup corn kernels
- ½ cup cilantro, chopped
- ¼ cup diced red onion
- 1 clove garlic, diced
- ½ lime, juiced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red chili flakes
- For the guacamole:
- 1 avocado
- 2 teaspoons lime juice
- ¼ teaspoon salt
- For the sour cream:
- ⅓ cup coconut yogurt
- ½ teaspoon lime juice
- ¼ teaspoon salt
Instruction
- Preheat oven to 400 degrees. Using a fork, poke small holes in sweet potatoes all the way round, about 1-inch apart. Line a baking tray with parchment paper, and lightly coat sweet potatoes with 1 tablespoon oil. Place in oven and bake for 40 minutes to 1 hour, or until fork tender.
- In a bowl combine black beans, tomato, corn, cilantro, red onion, and garlic. Drizzle with lime juice and remaining oil. Sprinkle with salt, pepper, and chili flakes. Mix to combine.
- For the guacamole, in a small bowl, mash avocado, lime juice, and salt until well combined.
- For the sour cream, in a separate bowl mix coconut yogurt, lime juice, and salt.
- Cut sweet potatoes in half and top with black bean mixture. Top with guacamole and drizzle with vegan sour cream. Serve warm.
