Southwest Sweet Potatoes

I'm excited to share this meal - it turned out much better than I expected. I love the sweet/spicy combo and it's low-cal/antioxidant rich. Win - win. 

Ingredients:
Serves 4
- 4 sweet potatoes
- 1 can black beans
- 1 cup diced green pepper
- 1 avocado 
- 3/4 cup diced yellow onion
- 1/2 cup diced cherry tomatoes
- 1/4 cup cilantro
- 1/4 cup chopped green onion
- 4 tbsp plain Greek yogurt
- 1 tbsp coconut oil 
- 1 tsp cayenne pepper 

Preheat oven to 425 degrees.  Potatoes will bake for 1 hour.

While oven is preheating, rinse/scrub potatoes and cover in foil. The moisture from the rinse will help steam the potatoes and keep them from drying out while baking.

While the potatoes are baking, rinse the black beans and chop the green pepper, onion, tomatoes and cilantro. It will only take about 15 minutes to make the southwest mixture, so you may want to wait until the potatoes have been in the oven for 35-45 minutes so that it's all ready around the same time.

Heat saucepan and add in coconut oil. Once melted, add onions, green pepper and cayenne pepper - cook for 3 minutes.

Add beans, tomatoes and cilantro and cook until heated throughout (about 10 minutes).

Remove potatoes from oven/foil and slice lengthwise. Try not to cut through the bottom; works a little better if you can create more of a pocket. Fill each one with the southwest mixture.

Garnish with avocado, green onion and cilantro.

Add a dollop of Greek yogurt - I like how the cool and tart yogurt balances out the warm and spicy sweet potato.

Nutritional Info:
Serving Size: 1 Southwest Sweet Potato (including Greek yogurt)
Calories: 427
Fat: 11.7 g
Fiber: 15.7 g
Carbs: 67.4 g
Sodium: 98.6 g
Protein: 17.6 g