This Mexican-inspired salad makes a perfect filling for stuffed sweet potatoes. One of my go-to weeknight dinners. Vegan.
Serves: filling for 2 sweet potatoes
1 cup shredded red cabbage
½ cup cooked black beans
a few slices of serrano or jalapeño pepper
1 tablespoon toasted pepitas
½ teaspoon extra-virgin olive oil
1 teaspoon fresh lime juice
¼ teaspoon chili powder
¼ teaspoon sea salt
¼ cup salsa, for serving
1 small avocado
2 teaspoons fresh lime juice, or to taste
¼ teaspoon sea salt, or to taste
Make the filling: In a medium-small bowl, mix together the cabbage, black beans, serrano, pepitas, olive oil, lime juice, chili powder, and salt. Adjust seasonings to taste. (I like to slightly overseason my filling so that it’s flavorful amongst the whole potato.) Chill until ready to use.
Just before serving, make the guac: Use the back of a fork to mash together the avocado, lime juice, and salt.
Remove the sweet potatoes from the oven and let cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Add the filling and top with the guac. Serve with the salsa on the side.
Recipe by Love and Lemons at https://www.loveandlemons.com/stuffed-sweet-potatoes/