Baked Sweet Potato with Black Beans and Avocado Salad
Nutrition per serving
| Calories | 463 kcal |
| Protein | 13.5 g |
| Carbs | 70.3 g |
| Fats | 16.2 g |
| Saturated Fat | 2.4 g |
| Monounsaturated Fat | 10.7 g |
| Polyunsaturated Fat | 2.1 g |
| Sugars | 12.3 g |
| Fiber | 21.6 g |
| Sodium | 292 mg |
Ingredients
| Sweet Potato | |
| Black Beans (canned) | |
| Romaine Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Avocado | |
| Olive Oil |
1. Pre-heat the oven to 200 C (392 F)
2. Drain and rinse the beans
3. Dice the avocado
4. Prick the potato with a fork or knife several times, then place in the microwave for 8 minutes. Place the potato on the top shelf of the oven to bake for 45 minutes.
5. To make the salad, add the lettuce, tomato and red onion into a bowl. Then add black beans and avocado chunks on top with a drizzle of olive oil. Serve the baked sweet potato on the side.