Sweet potato: 200g (1 medium), Black beans: 80g (1/2 cup, cooked), Corn: 50g (1/4 cup), Red bell pepper: 50g (1/3 medium, diced), Red onion: 30g (1/4 small, diced), Avocado: 50g (1/2 small, diced), Cilantro: 5g (1 tbsp, chopped), Lime juice: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Cumin: 2g (1/2 tsp), Chili powder: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Greek yogurt: 30g (2 tbsp, optional)
1. Preheat oven to 400°F (200°C). 2. Wash and dry 1 medium sweet potato. Pierce several times with a fork. 3. Place the sweet potato on a baking sheet and bake for 45-60 minutes, or until tender. 4. Meanwhile, in a bowl, combine 80g black beans, 50g corn, 50g diced red bell pepper, 30g diced red onion, 5g chopped cilantro, 5ml lime juice, 5ml olive oil, 2g cumin, 1g chili powder, 1g salt, and 1g black pepper. 5. When the sweet potato is done, cut it open lengthwise and slightly mash the flesh with a fork. 6. Top with the black bean mixture and 50g diced avocado. 7. Serve with 30g Greek yogurt on the side if desired.
