Looking for a delicious and nutritious vegetarian meal that’s easy to make? Try this recipe for baked sweet potato with black beans and avocado. Packed with protein, fiber, and healthy fats, this dish is perfect for a meatless dinner or a filling lunch.
2 medium sweet potatoes
1 can black beans, drained and rinsed
1 avocado, diced
1/2 red onion, diced
1 lime, juiced
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Optional toppings: chopped cilantro, sour cream, hot sauce
Preheat oven to 400°F (200°C).
Pierce sweet potatoes with a fork a few times and place on a baking sheet. Bake for 45-50 minutes or until tender.
While the sweet potatoes are baking, heat olive oil in a skillet over medium heat.
Add red onion and cook until softened, about 3-4 minutes.
Add black beans, cumin, smoked paprika, salt, and pepper to the skillet and stir to combine. Cook until heated through, about 2-3 minutes.
Cut open the baked sweet potatoes and top with the black bean mixture, diced avocado, and a squeeze of lime juice.
Serve hot with optional toppings, if desired.
For added flavor, sprinkle the sweet potatoes with a bit of cinnamon before baking.
If you’re short on time, you can microwave the sweet potatoes instead of baking them. Pierce the potatoes with a fork and microwave on high for 5-7 minutes, or until tender.
Benefits for eczema fighters:
Sweet potatoes are rich in vitamins A and C, which can help improve skin health and boost immunity.
Black beans are a great source of plant-based protein and fiber, which can help reduce inflammation and improve digestion.
Avocado is a healthy fat that’s high in antioxidants, which can help protect skin cells from damage.