Between traveling practically every other weekend for the past two months and eating too many last minute takeout dinners, I'm not looking or feeling my best. It's hard to say no to homemade cookies, airport snacks or one of my favorite Baltimore treats: sunflower seed bagels.
For a girl who's practically a vegetarian (more often than not, I'll choose a meatless dish) and has a ton of food allergies (nuts, fish, bananas, etc) altering my diet is no piece of cake. Still, I'm making small changes, like swapping out carb heavy breakfasts for smoothies and not keeping "junk" in the apartment.
A few nights ago, I decided to work with one of my favorite foods: the sweet potato. One of the ideas I found online was to top it with black beans and salsa- brilliant, right? With a little Greek yogurt as a sour cream substitute and no real need for cheese, this sweet potato was loaded with the good stuff and packed with flavor (and vitamins).
Alana's Mexican Sweet Potato
- Black beans (drained)
- 1/4 of an onion, chopped
- 1 clove garlic, chopped
- Salt and pepper to taste
- Olive oil for Sautéing
- 1 sweet potato
- 2-3 heaping Tbsp. salsa
- Dollop of non-fat Greek yogurt (I like FAGE Total)
- Puncture sweet potato with a fork and bake at 350 for 45-55 minutes or until the inside is soft and the skin is crispy.
- Meanwhile, sauté onion and garlic and add salt and pepper to taste. Once the onions are translucent, add the beans and cook on low for just enough time to heat the mixture to desired temperature.
- Once sweet potato is done, cut it open and cover with the bean mixture.
- Top with salsa and a dollop of greek yogurt.