1 can black beans, rinsed and drained
1 large or 2 small sweet potatoes, peeled and cubed
1/8 red onion, minced
salt and pepper to taste
Optional toppings: cubed avocado, fresh cilantro, salsa
Toss the cubed sweet potatoes in just a drizzle of olive oil and bake on a cookie sheet until cooked through, 20-25 minutes. Divide evenly between medium sized glass jars: sweet potato, black beans, red onion. Top with a sprinkle of chili powder, the zest from your lime and then cut and squeeze the lime evenly over each jar. Shake well, then refrigerate. I'll add my fresh toppings the morning I'm ready to eat them. Yum!
This recipe started with some leftover roasted sweet potato cubes from dinner the night before. It was so delicious now I make it all on purpose, just for this recipe. I make and freeze my own beans in the Instant Pot (instructions here) but using canned is fine. If you keep healthy food prepped and ready to go, it's easy to make good choices. These store all week long in jars, just add toppings the day you're ready to eat one.
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About Dana Merrill
I'm a busy mom of three, determined to maintain a healthy lifestyle amidst the beautiful chaos.
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Meal Planning, Recipes & Healthy Living