Burrito-Stuffed Sweet Potatoes

These burrito-stuffed sweet potatoes are everything that you might imagine on first glance—fresh, hearty and delicious. They’re conveniently vegan and gluten free, too. I was so hungry last night that I polished off two of these myself, so you might just want to go ahead and double the recipe. I suspect the leftovers would pack well for lunch, too.

Ingredients:

4 small sweet potatoes (mine came to about 2 ½ pounds total)

½ cup uncooked brown basmati rice, rinsed

1 cup cooked black beans (I used canned, rinsed and drained)

1 teaspoon ground cumin

½ garlic clove, minced

½ teaspoon olive oil

1 teaspoon tomato paste

Pinch of salt

Rustic salsa

1 yellow or red bell pepper, seeded and chopped

1 cup cherry tomatoes, halved

½ small red onion, chopped (mine came to about ¾ cup chopped)

1 tablespoon fresh lime juice

2 tablespoon chopped fresh cilantro leaves

1 ½ teaspoons olive oil

Salt and pepper, to taste

Guacamole

1 ripe, medium avocado

½ clove garlic, minced

1 tablespoon fresh lime juice

2 tablespoons chopped fresh cilantro leaves

Generous pinch of salt

For serving

Shredded cabbage (Laura used green; I used purple) or romaine lettuce

Hot sauce (optional)