1can (15 ounces)(230grams)black beansor 1½ cups cooked black beans
1cup(150grams)green bell pepperdiced
½cup(100grams)corncanned
¼cup(40grams)red onionchopped
1avocadodiced
1handfulcilantrochopped
2limesthe juice
2tablespoonsextra virgin olive oil
1tablespoonmaple syrupoptional
1teaspoongarlic + gingergrated, optional
1teaspoonsalt
2dollopssour cream
2tablespoonspickled red onionsor 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.