By Jess Hutchens, Photo by Eric Shilling
Ingredients
Makes 2-4 boats
1-2 medium-large sweet potatoes
1 yellow squash
1 zucchini
½ cup diced onions
1 cup black beans
1 teaspoon Cumin
1 teaspoon Paprika
Cooking spray
Sea salt
Pepper
Salsa
Directions:
Sweet Potatoes:
Pre-heat over to 375 degrees. Place parchment paper on a large baking sheet. Lightly spray parchment paper with cooking spray and sprinkle sea salt and pepper over it. Rinse and dry sweet potatoes, cut them in half, and place face down on parchment paper. Bake in oven for 40-45 minutes, until sweet potatoes are tender on the inside.
Toppings:
Clean and dry zucchini and squash; peeling them is optional. Dice squash, zucchini, and onion into little squares. Place a skillet over medium heat and add ¼ cup of water. Sauté squash, zucchini, onions, beans, cumin, and paprika until squash is a tender texture, around 15-20 minutes.
Once potatoes are baked and have cooled off for 10 minutes, mash the inside of them up with a fork. Place squash mixture on top of sweet potato. Add salsa and enjoy!
As featured in Scottsdale Health Magazine, November 2018 Issue!
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