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Bean Stuffed Sweet Potatoes
Prep Time: 00:00
Cook Time: 00:00
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
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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