Microwave Sweet Potato
Servings: 2 people
- 2 medium-sized sweet potatoes
TOPPING (enough for 4 sweet potatoes)
- 1 can (15 ounces) (230 grams) black beans or 1½ cups cooked black beans
- 1 cup (150 grams) green bell pepper diced
- ½ cup (100 grams) corn canned
- ¼ cup (40 grams) red onion chopped
- 1 avocado diced
- 1 handful cilantro chopped
- 2 limes the juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup optional
- 1 teaspoon garlic + ginger grated, optional
- 1 teaspoon salt
- 2 dollops sour cream
- 2 tablespoons pickled red onions or chopped jalapeños
- Scrub 2 medium-sized sweet potatoes with a brush under cold water.Dry them and prick them with a fork several times.
- Microwave one at a time at max power for 5 to 8 minutes.Slide a paring knife in the center of the potato to check for doneness.
- Add 1 can (15 ounces) black beans (drained), 1 cup green bell pepper (diced), ½ cup corn, ¼ cup red onion (chopped), and 1 avocado (diced) to a bowl.Season with 1 handful cilantro (chopped), 2 limes (squeezed), 2 tablespoons extra virgin olive oil, 1 tablespoon maple syrup, 1 teaspoon garlic + ginger (grated), and 1 teaspoon salt.Stuff the sweet potato with the salad, top with 2 dollops sour cream and 2 tablespoons pickled red onions.
Nutrition information is an estimate for 1 stuffed microwave sweet potato.
STORAGE
Make ahead: You can microwave a few sweet potatoes in advance for meal prep and keep them in the fridge for days. You can also prep the filling ahead and store it.
Refrigerator: Store leftovers in an airtight container in the fridge for up to four days.
It's best to store it without the topping. Then, eat cold or reheat in the microwave for one minute.
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