4 sweet potatoes
2 t coconut oil
1 red onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno, diced
2 cloves garlic, minced
2 tomatoes, chopped
1/2 t cumin
1/2 chili powder
1/2 t sea salt
2 cups fresh spinach
1 avocado, pitted
Chopped fresh cilantro, for garnish
1. Preheat the oven to 350 degrees.
2. Pierce the skin of the sweet potatoes several times with a fork to vent, then grub the skins with 1 teaspoon of the coconut oil. Place the potatoes on a baking sheet and bake until tender, 45-60 minutes.
3. Melt the remaining 1 t of coconut oil in a skillet over medium heat. Add the onion, bell pepper, and jalapeño and sauté for 5 minutes. Add the garlic and tomatoes along with the cumin, chili powder, and salt and sauté for another 5 minutes, allowing the liquid from the tomatoes to evaporate. Finally, add in the fresh spinach, sautéing just long enough for the leaves to wilt.
4. Remove the baked sweet potatoes from the oven, cut in half lengthwise, and lightly sprinkle with sea salt. Spoon the sautéed vegetable filling over the potatoes, then top each with diced ripe avocado and a sprinkle of cilantro. Serve warm.
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