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Bean Stuffed Sweet Potatoes

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

4 small sweet potatoes

1/2 cup uncooked brown basmati rice, rinsed

1 cup cooked black beans

1 teaspoon ground cumin

1/2 garlic clove, minced

1/2 teaspoon olive oil

1 teaspoon tomato paste

pinch of salt

Preparation

1Preheat the oven to 400 degrees Fahrenheit. Line a baking dish with parchment paper.

2Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes

3In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste and salt. Pour 1 1/4 cups water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Cover and set aside to keep the rice warm.

4Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Spilt the sweet potatoes a little bit to make room for the fillings.

5Divide the rice and bean mixture among the sweet potatoes (spillover is fine!). Top each bowl with 1/4th of the rustic salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you wish.

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