This plant-powered lunch is packed with healthy fats from avocado and fiber-packed ingredients like sweet potatoes and black beans. It will fuel your afternoon and keep you sated until dinnertime. 

Martha Stewart Living, January/February 2021

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Credit: Chris Simpson

Recipe Summary

prep:
15 mins
total:
1 hr 15 mins
Servings:
2
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F; line a baking sheet with foil. Prick sweet potatoes a few times with a fork and rub skins with oil; season with a pinch each of salt, pepper, and cinnamon.

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  • Place sweet potatoes directly on the oven rack, with prepared pan placed on a lower rack to catch any drips. Bake until sweet potatoes are very tender, about 1 hour.

  • Meanwhile, stir together black beans, 2 teaspoons oil, and 1/4 teaspoon cinnamon; season to taste. Slash open potatoes and season insides to taste. Divide bean mixture and avocado between potatoes. Serve hot, with crème fraîche, toasted sesame seeds, and a generous pinch of cinnamon.

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