SERVES 4
When we’re thinking about what to put on the menu for an upcoming dinner party, this delicious dish often comes up. It even looks festive, with all of its colorful ingredients. This gluten-free Mexican dinner is filling but not heavy. It is loaded with fiber, potassium, protein, and good fats. The flavors strike a perfect balance, too. Sweet potato offsets black beans and the zest of our lime corn. Together they create a mouthwatering combination of full-bodied flavor and plate appeal.
4 large sweet potatoes
1 Tbsp. coconut oil
¼ cup diced red onion
1 cup corn (fresh or frozen)
½ Tbsp. lime juice
⅛ tsp. pepper
¼ tsp. Himalayan pink salt
Coconut oil and pinch of salt (for garnishing the potatoes)
1 cup cooked salted black beans (canned or homemade)
Salsa
Guacamole
1 Preheat the oven to 400 degrees F. Line a medium-size baking sheet with parchment paper.
2 Wash the sweet potatoes and puncture holes in their skins with a fork. Place the potatoes on the parchment paper-lined baking sheet and bake in the oven for 45–55 minutes, or until they are cooked all the way through.
3 While the sweet potatoes are baking, heat 1 Tbsp. coconut oil in a small pot and throw in your red onions. Sauté for 1–2 minutes, or until they are tender. Add the frozen or fresh corn and cook for an additional 3–5 minutes, or until the corn is tender. Mix in the lime juice, black pepper, and salt and turn off the heat.
4 When the sweet potatoes are done, remove from the oven and slice each one down the middle with a knife to create a classic baked-potato opening. Lightly garnish each potato with coconut oil and salt. Then top with the lime corn mixture, black beans, salsa, guacamole, and Cashew Cream Everything Sauce. Serve right away, while the potatoes are still warm.
The trick to making this recipe fast and easy is having Cashew Cream Everything Sauce already stocked in the refrigerator and cooked beans on hand.