vegetarian | gluten free | soy free | egg free | nut free

40 minutes or less*

*Bake sweet potatoes ahead of time, and these bowl come together in under 10 minutes!

What You’ll Need:

2 large sweet potatoes

olive oil for rubbing

sea salt

2 Tbsp olive oil

2 cloves garlic, minced

1 can black beans, drained & rinsed

½ tsp cumin

OPTIONAL:1/8 tsp cayenne pepper

1/2 pound baby spinach

Juice of 1 lime

1/4 c water

For serving:

1 (4-6oz) container full fat Greek yogurt

4 ounces sharp cheddar cheese, shredded

.25 oz container chives, chopped

sea salt to taste

Preheat oven to 375*

Pierce potatoes with a fork. Rub with olive oil & sea salt. Pop in the oven & bake for 35-45 minutes, or until a fork slides out smoothly.

While potatoes bake, sauté garlic with a olive oil in a frying pan. Then, mix in beans & spices. Turn off heat.

When potatoes are just about cooked through, add spinach, lime juice and 1/4 c water to pan.

Turn heat back to medium & cook greens, stirring constantly.

Choose to cube potatoes, or serve just like a big ‘ol baked potato. Spoon everything from the pan of goodness equally onto each potato. Top with shredded cheese, yogurt, chives & salt to taste.

Serves 2.