After a gorgeous run on the beach and a quick dip in the water I was famished. During the week I typically don’t like my dinner to take more than 20-25 minutes to prepare. This meal has become a go to for my hubby and I. It’s so filling and nutritious, but you don’t feel like you’re depriving yourself…which I am big on (otherwise I’ve been known to go off the deep end and eat a large pizza to my face, but that’s another story.) The avocados are so delicious right now in Florida so I have been taking advantage of that! I took some shortcuts as you will notice below, in the interest of saving time. I also think this meal looks kind of festive for Halloween!
- Four small ripe avocados
- Four small sweet potatoes or two large (I made more for leftovers)
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- Salt-and-pepper to taste
- 1 tablespoon cilantro paste (you can use fresh if you’d like)
- 1 small lime
- About a cup of light Mexican blend cheese
- One can of organic black beans (rinsed)
- One and a half cup fresh pico de gallo (fresh store bought or you can make your own)
Step one: Place the sweet potatoes in the microwave for 7 to 9 minutes depending on size (you can also cook them in the oven at 425 degrees until fork tender.)
Step two : Cut the avocado in half (dicing it makes it easier if it’s not completely ripe…see picture below), spoon into a bowl and mash, add the olive oil, cilantro paste, garlic powder, pepper salt and lime juice. Mix well!
Step three: Take the rinsed black beans and pico de gallo and place in a microwave safe bowl and heat in the microwave for 2 minutes.
Step four: Turn your oven on broil. Take the sweet potatoes out of the microwave and cut them in half (see picture below) drizzle with olive oil. Sprinkle cheese and place in the oven on broil until the cheese has melted.
P.S. -pictures from my run tonight!