• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

PHASE - IV

Scientific Health and Performance Center

My Account
Menu
  • Phase_IV_Logo_Black
  • Home
  • Blog
  • About
      • Our Story
      • Meet The Staff
      • Phase IV Elite Athletes
      • Client Stories
      • Contact PHASE IV
      • Contact Forster Physical Therapy
    • Close
  • Health and Fitness
    • Phase IV
      • Santa Monica Location Programs
      • Online Programs
        • Periodization Training For Sport And Life
        • Nutrition and Weight Management
        • How To Balance Your Hormornes With Exercise
    • Forster Physical Therapy
      • Forster Training Systems
      • In the Pool with Ron
    • Close
  • Pick Your Sport
      • mma_90х90Mixed Martial Arts
      • RunningRunning
      • velo_90x90Cycling
      • Wrestling5_90x90Wrestling
      • TeamSport4_90x90Team Sports
      • triathlonTriathlon
      • RacketSport2_90x90Racquet Sports
      • swimming8_90x90Swimming
      • RecoveryPrograms3_90x90Recovery Programs
    • Close
  • Store
      • Store
      • Cart
      • Checkout
    • Close
  • forester_physical_therapy

BLACK BEAN STUFFED SWEET POTATOES

December 4, 2018

INGREDIENTS

4 medium- large sweet potatoes

1/2 cup of Cashew Cream Sauce (you could also use sour cream or plain greek yogurt if not vegan)

1 teaspoon of lime juice

1/2 teaspoon of ground black pepper

1/2 of a medium red onion, finely diced (about 1 cup diced)

1 1/2 tablespoons of oil (I used olive oil)

1/4 teaspoon of garlic powder

1/4 teaspoon of onion powder

1/4 teaspoon of cumin

1/4 teaspoon of chili powder

1/2 teaspoon of sea salt

1 15oz can of black beans, drained and rinsed

FOR SERVING:

1/2 an avocado, chopped

handful of cilantro, chopped

INSTRUCTIONS

Pre-heat oven to 350 degrees F.

Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.

Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.

When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion.Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.

Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.

Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.

Evenly spread the black bean mixture, avocado, cilantro, and cashew crema sauce on top of the 4 sweet potatoes.

Serve immediately and ENJOY!!

Related Posts

  • Black Bean and Salmon Tostadas
  • Cucumber, Corn, Black Bean, Tomato and Avocado Salad
  • Ground Turkey Sweet Potato Skillet

Categories: RECIPES

sidebar

Blog Sidebar

Footer

  • General Links
    • Home
    • About
    • Blog
    • Store
    • Contact us
  • Services Column 1
    • Running
    • Cycling
    • Mixed Martial Arts
    • Wrestling
    • Team Sports
    • Triathlon
    • Racket Sports
  • Services Column 2
    • Swimming AT PHASE IV
    • Recovery Programs
    • Health & Fitness
    • Physical Therapy
    • Nutrition & Weight Management
  • Terms of Use
  • Private Policy
  • Contact us
© 2022 Phase IV - All Rights Reserved
Get on the list to receive all the latest fitness and nutrition tips!
Introduce yourself and your program
Your information will *never* be shared or sold to a 3rd party.