My girlfriend made these delicious sweet potato boats this past weekend for her and I. They are easy, healthy, and incredibly satisfying with all the different flavors coming together. I think the cilantro and lime really jazzes this one up, so be sure to not skip out on those!
Sweet Potato Boats
Serves 4 – great as leftovers
Ingredients:
- 4 medium organic sweet potatoes, skins on
- can/box of black beans or 2 cups prepared black beans
- prepared rice of choice or use a clean ingredient rice pouch in a pinch
- 1 medium red onion, diced
- 2 garlic cloves, finely chopped
- handful of chopped cilantro
- 1-2 limes
- heirloom or fresh tomato of choice, diced
- 1-2 avocados, diced
- salt & pepper to taste
Method:
- Bake sweet potatoes (left whole & pierced with a fork) at 400 for around 50 minutes until nice and soft.
- Cook rice according to package. One cup of uncooked rice makes about 3 cups cooked. I recommend using 1 1/2-2 cups of the cooked rice with 1 can of beans. Save the remaining rice for something else or mix it with 2 cans of beans for leftovers.
- Sauté the red onion and garlic in a little bit of coconut oil or water depending on preference.
- Once the onion is soft, stir in the cooked rice, black beans, squeeze of 1 lime, handful of cilantro, and salt and pepper to taste.
- Slice open the cooked sweet potatoes and mash them down slightly with a fork. Top with the rice/bean/cilantro/lime mixture, fresh tomato, and avocado. Squeeze on a tad more lime if desired. Enjoy!
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