Sweet Potatoes w/ Warm Black Bean Salad
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
from Living Well Magazine
List of Ingredients
* 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 soy (or other non-dairy) sour cream
* 1/4 cup chopped fresh cilantro
Recipe
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.
Nutrition
Per serving : 295 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 6 mg
Cholesterol; 52 g Carbohydrates; 8 g Protein; 9 g Fiber; 572 mg
Sodium; 541 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable 1/2 fat
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