Sweet potato again…
Which cuisine is your kind of thing? Fresh Italian, gourmet French, seaside Greek, spicy Indian, sweet-and-sour Chinese, or maybe a savory-hot South American?
Today I felt like making a Mexican-style dinner, something with avocado, sweet potatoes, legumes, chili, and some cool sauce for a contrast. So this is how the recipe was born.
If you are not familiar with sweet potatoes, then I suggest you reading about its benefits here, and at the same time prepare a super healthy and colorful dessert…
Well, let’s get back to our lunch now.
I must say, sweet potatoes and beans, yogurt and avocados are just fantastic combinations. Everything in this dish is balanced, nothing superfluous and everything in moderation, such lunch looks spectacular when served, and also is very quick and easy to cook.
- Sweet potato should be baked whole on its own for about 45 minutes, without additional foil wraps or adding seasonings or butter
- Beans – use canned or boil them yourself
- Avocado should be ripe and soft
- Yogurt – it’s best to use Greek yogurt, – it’s thick and tastes like sour cream, although it’s only 4% in fat