A healthy and comforting weeknight recipe featuring baked sweet potatoes filled with a bean-veggie mixture, tomato-corn salad, and guacamole. This dish is kids-approved and perfect for a nutritious dinner.
1: Wash sweet potatoes and pinch with a fork a few times.
2: Bake them in the oven for about 30 minutes at 190 degrees Celsius.
3: Ensure they are fully cooked and soft on the inside.
4: Sauté onion over medium-high heat with salt until translucent.
5: Add garlic and spices and sauté for another minute.
6: Add beans and kale and cook until the kale has softened.
7: For the tomato-corn salad, marinate red onion in lime juice and salt.
8: Add cherry tomatoes, corn, and cilantro to the marinated onion and season with pepper.
9: For the guacamole, add avocados with lime juice and salt to a food processor and blend until creamy.
10: Assemble by placing 1 sweet potato on a plate, cut in half, and fill with bean mixture, salad, and guacamole.
11: Garnish with cilantro and jalapeño, and add hot sauce if desired.
