The perfect side that’s also a meal...
Gluten-free, Dairy-free, Vegan The fixings (per 4 servings): 4 sweet potatoes, scrubbed clean leaving skin on 1 cup black beans, drained and rinsed 1 avocado 1/2 lime Arugula Cilantro for garnish Yoso coconut yogurt Sriracha or hot sauce of your choosing Sea salt and pepper The Breakdown: 1. Preheat oven to 350. Bake potatoes whole, poke each a few times with a fork. Bake for 1 hour. 2. When potatoes almost done, mash avocado with a fork and mix with fresh squeezed lime and sea salt and pepper to make a basic guacamole. 3. When soft to poke with a fork, potatoes are ready. Slice each down the middle making a pocket for all the fixings. 4. Layer each with guac mixture, small handful of arugula, 1/4 cup black beans, and top with a dollop of coconut yogurt, cilantro and drizzle with sriracha or hot sauce. *Option to sprinkle with chilli flakes, nutritional yeast for cheesy flavour, or real cheddar for a non-vegan/dairy dish. And squeeze extra lime over top. Enjoy!
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RECIPE DIARYA collection of some of my favourite share worthy eats and treats! Whether you are a meat eater, vegetarian, vegan or somewhere in between, I hope you and your family will enjoy these tasty and health conscious recommendations to nourish both body and mind. Archives
October 2019
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