Sweet Potato Mexican Bowl

I have been seeing so many more recipes lately using sweet potatoes and I want to try them all!  Sweet potatoes are one of my favorite foods and lately all I do is make them into oven baked fries.  Last night I decided to try something a little different.  I had seen lots of stuffed sweet potatoes that had Southwest or Mexican flavors to them so I decided to experiment with what was in my fridge and it turned out amazing!  This meal was super easy, incredibly healthy and tasted delicious!

Sweet Potato Mexican Bowl
2 servings

2 sweet potatoes
1 avocado
1 lime
2 T cilantro
1/2 cup black beans
1/2 cup corn
1 Roma tomato, diced
Salt & Pepper

My sweet potatoes were really skinny so I baked them in the oven at 450 degrees for about 20 minutes.  Once cooked I pulled one out, removed it from the skin and coarsely chopped it in a bowl with my fork.  Sprinkle the potato with salt and pepper.  As it was cooling a little bit I heated up the black beans and corn in the microwave.  Smash the avocado in a bowl, add salt and pepper, cilantro and lime juice and mix well.  Add black beans and corn to the potato, then half of the diced tomato and top with delicious guacamole. 

I never have thought of adding things to my baked sweet potato and was a little worried on what the flavor might be.  It was delicious and light yet filling.  I was sad when the bowl was empty!  Give this a try, from start to finish it was under an hour, it just all depends on how long it takes your potatoes to bake.  You can everything else prepped and ready while the potatoes bake and then just throw them together quickly.

I think I will be making this again tonight for dinner!