Sweet Potato with Warm Black Bean Salad
Hey Fit Soldiers,
Katie and I just whipped this one up last night. It's one of our go-to recipes for a simple meal and quick and easy clean up. It just takes time to bake the sweet potato if you're going the conventional route. You can also throw them in the microwave if you prefer!
4 servings | Active Time: 15 minutes | Total Time: 25 minutes
-4 medium sweet potatoes
-1 15-ounce can black beans, rinsed
-2 medium tomatoes, diced
-1 tablespoon extra-virgin olive oil
-1 teaspoon ground cumin
-1 teaspoon ground coriander
-3/4 teaspoon salt
-1/4 cup reduced-fat sour cream
-1/4 cup chopped fresh cilantro
1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
Per serving : 295 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 6 mg Cholesterol; 52 g Carbohydrates; 8g Protein; 9 g Fiber; 572 mg Sodium; 541 mg Potassium
Let us know how you liked it!
Committed to your results,
Fit Soldiers Fitness Revolution
2100 East 112th Avenue #2
Northglenn, CO 80233