I am a huge fan of sweet potatoes. Seriously! There have been stretches of time in my life when I literally ate one every day!
Not only are Sweet Potatoes incredibly delicious they are also a great source of fiber, vitamin C, manganese, and beta-carotene.
The high antioxidants and anti-inflammatory compounds present in sweet potatoes promote healthy eyes and skin as well as boosting your immune system. They may even help lower the risk of cancer (specifically prostate and colon cancers) as well as improve insulin sensitivity and balanced blood sugar control.
Black Beans are another great source of fiber along with folate, manganese, and magnesium. They are also a great source of antioxidants and have been shown to support everything from healthy digestion to a healthy heart and a healthy immune system.
Avocados add inflammation lowering healthy fat along with fiber and assorted nutrients which support the brain, the immune system, and the heart.
While Cilantro, among other things, boosts detoxification! What’s not to love about all of that?!
The following recipe is a great example of how to combine several food-as-medicine “all-stars” into one delicious dish! AND if you’re trying to get more plant-based or vegan meals into your weekly meal plan, this is a great one to add in.
Black Bean Stuffed Sweet Potatoes
- 4 sweet potatoes
- 1 small red onion, finely chopped
- 1 (15 oz) can black beans, rinsed
- 1 1/2 Tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp sea salt
- 2 avocados
- 1 small bunch cilantro, washed and roughly chopped
- 1 lime
- Optional: sour cream or creme fraiche
Step 1: Heat oven to 350F (200C). Wrap sweet potatoes individually in foil and bake for ~ 1 hour (until tender).
Step 2: Heat the oil in a skillet over medium heat and add the onion. Cook ~5 minutes until onion is translucent.
Step 3: Add the spices and cook another 3 minutes.
Step 4: Add the black beans and combine, stirring frequently, until heated through; ~5 minutes. Remove from heat.
Step 5: Once sweet potatoes are done, let them cool slightly, cut in half, and pull from skin a bit.
Step 6: Evenly spread the black beans between the 4 potatoes, add 1/4 avocado (cubed) on top of each, sprinkle with some cilantro, and squeeze lime juice over the top. I like to add a kale or green salad to make it a full meal.