Baked Sweet Potatoes with Avocado Spread
If you follow me on Instagram, you know that I am obsessed with avocado and sweet potatoes.
Not only are they delicious, but they are also incredibly nutritious, which makes them a key ingredient in many diets, specifically the plant-based ones.
Sweet potatoes are considered an anti-inflammatory food, with a high amount of antioxidants, which are important in fighting free-radicals. They are high in vitamin A, vitamin C, manganese, fiber and potassium, so they promote healthy digestion and can help with blood sugar regulation.
Avocados are an excellent source of vitamins A, B, C, E, K and monounsaturated fats. AS a result, their consumption can assist with cardiovascular and cognitive health, improve vision, and will also make skin glow!
In addition to the above, they both taste amazing, and the combination of the sweet and savory creates a winning combo!
This meal is great for when you are busy, and don’t have too much time for cooking. You can multi task while prepping the ingredients, and the whole process should not take more than 30 minutes.
You can thank me later! 😉
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
- 3 Avocadoes
- 1 Handful Cilantro
- 1/2 Vidalia Onion
- 1 Lime Juice
- 1/2 tsp Himalayan Salt
- 1/2 tsp Black Pepper
Ingredients
Baked Sweet Potatoes
Avocado Spread
|
|
- Preheat oven to 400F.
- Wash the sweet potatoes and peal if not organic.
- Slice into 'bread slice' size slices and place on a baking sheet.
- Season with salt and pepper, and bake for 30 minutes.
- Add the avocados, onion, cilantro, salt pepper and juice of one lime into a blender.
- Pulse 6-7 times in order to achieve a chunky consistency. You do not want the spread to be too liquidy.
- Spread the mixture on the freshly baked sweet potatoes, garnish with some cilantro, and enjoy while hot!
Tip: use 1 tbsp coconut oil on the baking sheet to ensure that the sweet potato does not stick.