The weekend before last was nothing short of amazing. Friday night, I had a fun and much needed girls-night-out with two of my sweet friends. We ate at Ocean Prime in Uptown. Food was outstanding and service was great. However, we tried a martini called Berries and Bubbles that was just terrible. It was too sweet and to top it off they added dry ice for effect. A bad effect. I kept thinking I would swallow a piece of dry ice and dangit there goes my one night out…not to mention a trip to the ER perhaps. But I’d be more bummed about a blown night out.
I know it’s not summer yet, but for some reason this salad screams SUMMER. Sweet, fresh corn, right from the cob is mixed with black beans, ripe tomatoes, creamy avocado, then tossed with a spicy Sriracha dressing.
It’s been so gorgeous outside! 60′s and sunny! Perfection! Summer is coming and if you live in Texas, like I do, spring is what’s goin’ on!! Summer, well, it’s coming and it’s just too dang hot around these parts, so enjoy it while you can, right?!
Which brings me to this salad. It’s purely amazing and totally reminds me of beautiful, warm, sunny weather. I really hope you try this recipe!
I love Lifetime Fitness! We have been members for 9 years and there are many things I love about it. From the group fitness classes to the instructors to the amazing kids’ facility…the pluses are immeasurable. Matt uses the pool almost daily. It’s great. What I don’t love…the prices of their food in the café. They are pretty tasty and for the most part healthy, but for what I can make at home…outragous.
So, my last visit to the café was followed by my jaw dropping, drinking my smoothie and walking away vowing to duplicate this amazing smoothie…my way. Here’s the cost breakdown and my recipe…
Sweet potatoes….well, what can I say??? I’m really not a fan. I try to cook them often because I know their health benefits, but I’m just not a huge fan of baked sweet potatoes. Now, baked sweet potato fries….that’s a whole other story!
So, for this task, I set out to make it as savory and spicy and yummy as possible.
The result was delicious! I could go on and on about how healthy this dish is, but you just might get bored. Let me just say it’s PACKED with Vitamins A, B, C, Calcium, DHA, Fiber, Folate, Magnesium, Potassium and Omegas 3 & 6. It’s off the charts as an anti-inflammatory. It’s super filling and cheap to make. Because the last I checked, no one is getting younger around here and we can take what we can get!!!
You must try this!
Yvearl’s Recipe: Stuffed Savory Spicy Sweet Potatoes
- 2 large sweet potatoes
- 1 tsp extra virgin olive oil or coconut oil
- 1 cup black beans, rinsed and drained
- 1/4 cup chopped fresh jalepeño
- 1/2 tsp ground cayenne
- 1 cup chopped tomatoes
- 1 cup fresh baby arugula
- 1 cup chopped avocado
- salt and fresh ground pepper to taste
- lime wedge
- Preheat oven to 350 degrees.
- Scrub sweet potatoes and wrap individually in foil.
- Bake sweet potatoes directly on middle oven rack for 1 hour.
- In a medium saucepan, heat oil on medium high and add black beans. Stir and cook for 2-3 minutes.
- Add to saucepan jalepeño, cayenne, tomatoes, and arugula. Continue to cook on medium high for 3-4 minutes or until arugula is slightly wilted.
- Take off heat.
- Add salt, pepper, and lime juice.
- Remove potatoes carefully. Let cool 10 minutes.
- Unwrap the top of the potatoes and make a slit with a knife the length of each potato.
- With a pinching motion on each side of the potatoes, pinch and push up to open insides of potatoes.
- Fill with black bean mixture split between both potatoes.
- Top with avocado chunks
- Season with S & P if needed.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s)
Diet tags: Low calorie, Reduced fat, High protein, Gluten free
Number of servings (yield): 4
This might be the easiest and most flavorful quinoa I’ve ever made, and I think you might agree!