Angel is a certified holistic nutritionist, yoga teacher, and lifestyle coach with over 20 years experience in women’s wellness space. She’s also the creator of Simply Defined Fitness and the Simplified Reset; a seven day guide to resetting your healthy journey – body & mind.
ABOUT THE AUTHOR
Even if sweet potatoes isn’t your thing, this recipe’s going to change that. It’s the perfect way to add some southwestern flavor to your typical sweet potatoes. The best part is, they’re less than 250 calories and if you’re living that animal-free life, this recipe’s got you covered because it’s completely vegan.
* 4 sweet potatoes, about 5″ long each
* 1 tsp. of olive oil
* 1/2 cup of onion, chopped
* 3/4 cups of black beans
* 3/4 cups of corn kernels
* 1 cup of cherry tomatoes cut in half
* 1 tsp. of cumin
* 1 tsp. of chili powder
* 2 tbsp. of chopped cilantro, plus more for garnish
* 1 lime, juiced
* 4 tbsp. of vegan cheese
TO MAKE THEM
Clean all of the potatoes and poke holes throughout with a fork. Place potatoes in microwave safe dish and microwave on high for 8-10 minutes. Remove and set aside.
While the potatoes are cooking, place oil in a skillet and add onion; sauté for 3-4 minutes. Add cumin and chili powder. Stir. Then add beans, corn and tomatoes, sauté for 2 minutes. Add lime and cilantro. Stir for 1 minute. Remove from skillet and set aside.
Working on one potato at a time, cut in half lengthwise and scoop out some of the potatoes. Add about a quarter of cup of filling into each potato. Then top with half of a tablespoon of cheese and extra cilantro. Enjoy!