Sweet potato: 180g (1 medium), Black beans (cooked/canned): 80g (1/2 cup), Sweet corn kernels (cooked/canned): 50g (1/3 cup), Red bell pepper: 50g (1/4 cup, diced), Red onion: 30g (1/4 small, diced), Fresh cilantro: 5g (1 tbsp, chopped), Lime juice: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Ground cumin: 2g (1/2 tsp), Chili powder: 1g (1/4 tsp), Salt: to taste, Black pepper: to taste, Avocado: 50g (1/2 small, diced), Greek yogurt (low-fat): 60g (4 tbsp, optional)
1. Preheat oven or air fryer to 200°C (400°F). Wash and dry 180g sweet potato, pierce several times with a fork, and bake for 30-40 minutes in a small oven or 20-25 minutes in an air fryer, or until tender. 2. Meanwhile, in a bowl, combine 80g black beans, 50g corn, 50g red bell pepper, 30g red onion, 5g cilantro, 5ml lime juice, 5ml olive oil, 2g cumin, 1g chili powder, salt, and black pepper to taste. 3. When the sweet potato is done, cut open lengthwise and slightly mash the flesh with a fork. 4. Top with the black bean mixture and 50g avocado. 5. Serve with 60g Greek yogurt on the side if desired.
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