Mexican-Style Roasted Sweet Potatoes

• 份量: 2 servings
• 活動時間: 15 minutes
• 總時間: 1 hour

食材

2 medium sweet potato (about 500 g total)

1 cup black beans (cooked)

1/3 cup corn (cooked)

1/2 avocado (diced)

8 cherry tomatoes (chopped in half)

1/4 red onion (finely chopped)

1/4 tsp sea salt flakes

1 tbsp lime juice (divided)

1 cup red cabbage (shredded)

2 tbsp broccoli sprouts

1/2 cup dairy-free yogurt (I used soy)

1/2 jalapenos

1/2 cup cilantro

2 tbsp hemp seeds

1 tsp ground cumin

1 tbsp lime juice

步驟

Preheat your oven to 400 °F.

Prepare the potatoes: Slice the sweet potatoes in half lengthwise. Place the sweet potatoes face down on a baking tray lined with parchment paper. Bake for 45 minutes on the middle rack of the oven until tender.

Prepare the filling: In a bowl, mix together black beans, corn, avocado, cherry tomatoes, red onion, salt, and ½ tbsp of lime juice.

In a separate bowl, massage the red cabbage with ½ tbsp of lime juice until it turns bright pink.

Prepare the Yogurt Cilantro Sauce: blend the yogurt, jalapeños, lime juice, cilantro, hemp seeds, and cumin until smooth.

Assemble: Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork.

Top the sweet potatoes with the black bean mixture, massaged cabbage, and broccoli sprouts. Drizzle generously with the Yogurt Cilantro Sauce and enjoy!

營養

• 卡路里: 550 kcal
• 總脂肪: 16 g
• 鈉: 401 mg
• 總碳水化合物: 64 g
• 膳食纖維: 22 g
• 蛋白質: 24 g