Baked Sweet Potato with Black Bean and Avocado Salsa: A Satisfying Vegan Breakfast

This baked sweet potato with black bean and avocado salsa is a satisfying and nutritious vegan breakfast option. The sweet potato is roasted until tender and then topped with a flavorful salsa made with black beans, avocado, cilantro, red onion, and lime juice. This dish is packed with protein, fiber, and healthy fats, and it's a great way to start your day.

The origins of this recipe can be traced back to the ancient Incas of Peru, who were known for their cultivation of sweet potatoes. The Incas believed that sweet potatoes were a gift from the gods, and they often used them in religious ceremonies. Over time, sweet potatoes were introduced to other parts of the world, and they eventually became a staple food in many cultures. In the early 1900s, a group of American farmers began experimenting with different ways to grow sweet potatoes. They developed new varieties that were larger, sweeter, and more resistant to pests and diseases. These new varieties quickly became popular, and sweet potatoes soon became a common sight on American dinner tables. In the 1960s, the popularity of vegetarianism and veganism began to rise. As a result, there was a growing demand for vegan breakfast options. This recipe for baked sweet potato with black bean and avocado salsa was developed in response to this demand. It is a simple and delicious dish that is packed with protein, fiber, and healthy fats.

Prep time: 10 | Cook time: 50 | Serves: 2

Ingredients

• 1 medium sweet potato, scrubbed
• 1 tablespoon avocado oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup black beans, cooked or canned
• 1/2 cup diced avocado
• 1/2 cup chopped cilantro
• 1/4 cup red onion, diced
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Scrub the sweet potato and pat dry.
3. Poke the sweet potato a few times with a fork.
4. Rub the sweet potato with avocado oil and season with salt and pepper.
5. Place the sweet potato on a baking sheet and bake for 45-50 minutes, or until tender.
6. While the sweet potato is baking, prepare the salsa.
7. In a medium bowl, combine the black beans, avocado, cilantro, red onion, and lime juice.
8. Season with salt and pepper to taste.
9. Once the sweet potato is cooked, slice it open and top with the black bean and avocado salsa.
10. Serve immediately.

Why It Works

• Roasting the sweet potato until tender intensifies its natural sweetness.
• The black bean and avocado salsa adds a burst of flavor and nutrition to the sweet potato.
• This dish is a good source of protein, fiber, and healthy fats, making it a satisfying and nutritious breakfast option.