Vegan Loaded Sweet Potato

Name: Vegan Loaded Sweet Potato
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Ingredients: 1 medium sweet potato; 1 small avocado (, mashed (or use guacamole instead)); ⅛ teaspoon ground cumin; ⅛ teaspoon cayenne pepper; ½ cup (100 grams) black beans (, drained and rinsed); ½ cup (72 grams) corn (, canned or frozen ); 2 to 3 tablespoons salsa; salt & pepper (, to taste)

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Prep Time: 12 minutes

Cook Time: 8 minutes

Total: 20 minutes

Servings: 1

breakfast potato recipe sweet potato recipe

Ingredients

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1 medium sweet potato1 small avocado (, mashed (or use guacamole instead))⅛ teaspoon ground cumin⅛ teaspoon cayenne pepper½ cup (100 grams) black beans (, drained and rinsed)½ cup (72 grams) corn (, canned or frozen)2 to 3 tablespoons salsasalt & pepper (, to taste)

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Instructions

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Step 1

Using a fork, poke 4 or 5 holes in the sweet potato. Place it on a paper towel or microwave-safe plate and microwave for 7 to 10 minutes, or until soft and cooked through. To oven bake, cut the sweet potato in half lengthways, rub with a tin bit of oil and bake cut side down on a lined baking tray. 450°F for about 25 to 30 minutes although that will vary depending on the potato size so adjust accordingly.

Step 2

Scoop out the avocado flesh and mash with the cumin, cayenne and a pinch of salt and pepper.

Step 3

If the corn is frozen put it in a small bowl and pour over some boiling water from a kettle. Leave for a minute or two, then drain.

Step 4

Once cooked, split the potato, then top with the mashed avocado, black beans, corn and salsa.