Mexi-Cali Sweet Potato
This hearty Mexi-Cali breakfast is both satisfying and really good for you, loaded with rich black beans, creamy avocado, fresh cilantro, and a squeeze of lime.
1 medium sweet potato
½ cup cooked black beans
3 sprigs cilantro
½ avocado, diced
salt to taste
Cholula hot sauce
1. Preheat oven to 400°F. Line a sheet tray with parchment paper. Wash, scrub, and dry the sweet potato. Poke the sweet potato thoroughly with a fork, then cook for 45 minutes to 1 hour, until it’s soft on the inside (timing will vary depending on thickness and size of sweet potato).
2. Once the sweet potato is done, cut it lengthwise about halfway through to create a pocket. Add black beans, cilantro, avocado, and pickled jalapeños if desired, then garnish with a generous squeeze of lime and a pinch of salt, plus Cholula hot sauce if desired.
Originally featured in The Grain-Free, Vegetarian Breakfast Solution: Sweet Potatoes