🥔 Ingredients:
For the sweet potatoes:
- 2 large sweet potatoes
- 1 tbsp olive oil
- Salt and pepper
- ½ tsp smoked paprika (optional)
For the filling:
- 1 cup cooked black beans (or canned, rinsed)
- ½ avocado, diced
- ¼ cup chopped red onion
- Juice of ½ lime
- Pinch of salt
For the mango salsa:
- 1 ripe mango, diced
- 1 small red chili or jalapeño, finely chopped (optional)
- 2 tbsp chopped red onion
- Juice of ½ lime
- 2 tbsp chopped cilantro or mint
- Salt, to taste
Optional toppings:
- Tahini-lime drizzle
- Toasted pumpkin seeds
- Coconut yogurt
- Microgreens
👩🍳 Instructions:
- Roast the sweet potatoes:
Preheat oven to 400°F (200°C). Scrub the sweet potatoes, pierce them with a fork, and place on a baking sheet. Drizzle lightly with olive oil, sprinkle with salt, pepper, and paprika. Roast for 40–50 minutes or until soft and caramelized. - Prepare the mango salsa:
In a bowl, combine mango, chili, red onion, lime juice, and cilantro. Mix and chill for 10 minutes to let flavors meld. - Make the black bean filling:
Toss black beans, avocado, red onion, lime juice, and a pinch of salt in a bowl. Lightly mash the avocado to bind the mix. - Assemble the boats:
Slice sweet potatoes open lengthwise and gently mash the flesh with a fork. Stuff each one with the black bean mix and top with mango salsa. - Top it off:
Drizzle with tahini-lime sauce or yogurt, sprinkle with seeds or microgreens, and enjoy warm or at room temp.
💡 Tips:
- Swap mango for pineapple or peach if preferred.
- Add quinoa or rice to the filling for a heartier meal.
- Can be served chilled—perfect for summer lunches or picnics.
