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Stuffed Sweet Potatoes with Beans, Spinach, and Guacamole"

Stuffed Sweet Potatoes with Beans, Spinach, and Guacamole"

Recipe by: Katherine Sacks | Uploaded by: Woodside
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  Prep Time: 35
  Cook Time: 35
  Number of Servings: 2
  Recipe Yield: 2 servings

Recipe by:
Katherine Sacks on
Epicurious.com
Originally found here

Uploaded by:
Woodside

Ingredients

  • 2 medium sweet potatoes (about 9 ounces each)
  • 2 tablespoons melted virgin coconut or vegetable oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon cayenne pepper, divided
  • 1/2 teaspoon ground cumin, divided
  • 1 red onion, coarsely chopped
  • 2 garlic cloves, finely chopped, divided
  • 1 (15.5-ounce) can black beans, rinsed, drained
  • 3/4 cup vegetable broth
  • 1 ripe avocado
  • 3 tablespoons chopped cilantro, divided
  • 2 tablespoons fresh lime juice, divided
  • 2 cups baby spinach (about 2 ounces)
  • 1 ounce crumbled queso fresco (about 1/4 cup)
  • Tortilla chips (optional; for serving)
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Recipe by:
Katherine Sacks on epicurious.com
Originally found here

Uploaded by:
Woodside

Ingredients

  • 2 medium sweet potatoes (about 9 ounces each)
  • 2 tablespoons melted virgin coconut or vegetable oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon cayenne pepper, divided
  • 1/2 teaspoon ground cumin, divided
  • 1 red onion, coarsely chopped
  • 2 garlic cloves, finely chopped, divided
  • 1 (15.5-ounce) can black beans, rinsed, drained
  • 3/4 cup vegetable broth
  • 1 ripe avocado
  • 3 tablespoons chopped cilantro, divided
  • 2 tablespoons fresh lime juice, divided
  • 2 cups baby spinach (about 2 ounces)
  • 1 ounce crumbled queso fresco (about 1/4 cup)
  • Tortilla chips (optional; for serving)

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