If you are looking for a healthy, vegan, gluten-free recipe then try these burrito-stuffed sweet potatoes that are everything you can ask for. They are filled with vegetables and are really easy to make and customize for yourself. Here is the Cookie and Kate recipe.
Ingredients
- 4 small sweet potatoes
- ½ cup uncooked brown basmati rice, rinsed
- 1 cup cooked black beans
- 1 teaspoon ground cumin
- ½ garlic clove, minced
- ½ teaspoon olive oil
- 1 teaspoon tomato paste
- Pinch of salt
For the Salsa
- 1 yellow or red bell pepper, seeded and chopped
- 1 cup cherry tomatoes, halved
- ½ small red onion, chopped
- 1 tablespoon fresh lime juice
- 2 tablespoon chopped fresh cilantro leaves
- 1 ½ teaspoon olive oil
- Salt and pepper, to taste
Guacamole
- 1 ripe, medium avocado
- ½ clove garlic, minced
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro leaves
- Generous pinch of salt
For serving
- Shredded cabbage or romaine lettuce
- Hot sauce (optional)
Instructions:
- Preheat the oven to 400 degrees Fahrenheit and line a baking dish with parchment paper.
- Put the sweet potatoes in the dish and make sure to prick each one with a fork a few times. Bake them in the oven until very tender, around 45 minutes.
- In a saucepan, add the basmati rice, black beans, cumin, garlic, olive oil, tomato paste, and salt. Pour in 1 1/4 cups of water to the pan. Cover and bring to the boil over medium heat. Lower the heat and simmer for about 40 minutes, until all the liquid is absorbed. Take off the heat and put to one side and keep the rice warm with the lid of the pan.
- To make the salsa mix in a bowl the bell pepper, cherry tomatoes, red onions, lime juice, cilantro, and olive oil. Add some salt and pepper for seasoning.
- For the guacamole: peel the avocado and place in a bowl and mash with a fork. Add the garlic, lemon juice, and cilantro and salt and mix together.
- Place the baked sweet potatoes in a shallow bowl and cut the top and pull back the skin and make some room for the fillings. Put in the rice and bean mixture, top with the salsa and guacamole and finish with some shredded cabbage on top.
