For some reason people seem to think that sweet potatoes need to be… sweet. And while I love to stuff them with brown sugar, cinnamon, and marshmallows more than the next person, I really love a good savory sweet potato recipe.Disclosure: This post may contain affiliate links that I receive compensation or commission for clicks and sales. I personally test and review all products before sharing them with my readers. 11 Shades of Pink is independently owned and the opinions expressed here are my own.
I’m not vegan, but I’ve been trying to find other sources of protein because I’ve cut down a lot on red meat and it gets really boring to only eat chicken and salmon day after day for lunch and dinner.
I came across a recipe while looking for lunch ideas a couple weeks ago, I made a few changes (mostly 86ing the kale, because kale is gross). My version of the recipe is also waaaay simpler and has very few ingredients!
So without further ado, here’s the recipe:
Sweet Potato (1 per serving)
Black Beans (I used about half a 15 oz can per serving)
Avocado (half per serving)
Wash and dry the sweet potato, stab it a few times with a fork.
Microwave for three minutes, then flip the potato and microwave for 3 more minutes.
Drain the black beans and microwave them for about 1 minute.
Mash or slice the avocado.
Put all the ingredients together like a loaded potato, sprinkle with salt and enjoy!
For the sake of the picture I put the avocado on top, but it’s definitely easier to eat if you put it between the potato and the beans.
It ruins the “veganness” of the dish, but a little butter in the potato makes it nice and creamy!
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