Loaded Sweet Potato
Serves
2
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
14 oz. (400g) sweet potato
For the hummus sauce:
½ cup (125g) hummus, (or use the Herby Avocado Hummus from this recipe pack)
1 tbsp. nutritional yeast
1 tsp. lemon juice
¼ tsp. salt
¼ tsp. onion powder
½ cup (125g) hummus, (or use the Herby Avocado Hummus from this recipe pack)
1 tbsp. nutritional yeast
1 tsp. lemon juice
¼ tsp. salt
¼ tsp. onion powder
For the beans:
1x 14 oz. (400g) can black beans, drained
¼ tsp. cumin, ground
1 tsp. paprika powder
¼ tsp. salt
½ cup (120ml) water
1x 14 oz. (400g) can black beans, drained
¼ tsp. cumin, ground
1 tsp. paprika powder
¼ tsp. salt
½ cup (120ml) water
For the Pico de Gallo:
2 medium tomatoes, diced
1 small red onion, diced
½ tsp. chili flakes
2 tbsp. lime juice
2 medium tomatoes, diced
1 small red onion, diced
½ tsp. chili flakes
2 tbsp. lime juice
Nutrition
(Per Serving)
Calories
539
Fats
13 g
Protein
22 g
Carbs
89 g
Instructions
- Preheat the oven to 390°F (200°C). Line a baking sheet with baking paper.
- Wash the sweet potatoes, cut them in half lengthwise and place them, cut side down on the baking sheet. Place into the hot oven and bake for approximately 30 minutes until soft.
- Meanwhile, make the hummus sauce by mixing all the sauce ingredients together in a small bowl. Gradually add the water to reach the desired consistency.
- Place the drained beans, along with the spices, into a small pot and cover with water. Simmer over medium heat until the water has evaporated.
- Now mix together all the ingredients for the Pico de Gallo and set aside until needed.
- When the potatoes and beans are ready, assemble the plates. Top the sweet potatoes with the spiced black beans, picode galloand the hummus sauce.