I was fortunate enough to be able to take part in last weeks Eat Fit Not Fat, and witnessed first hand how much effort goes into the preparation and documentation of each weeks post. While Susan was cooking last week she asked me what Ellie and I eat for dinner on a day-to-day basis. I rattled off our standards, all vegetarian, and bean heavy. When I found out she was quite busy this week, I offered to do a post, and give a first hand look into a typical quick dinner at our house. So, without further ado, here is this weeks Eat Fit Not Fat.
What You'll Need
Serves Two
2 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream or plain non-fat greek yogurt
1/4 cup chopped fresh cilantro
Sprinkle of Cinnamon
Directions
To start, take the two sweet potatoes and scrub the dirt and other things on them.
Once both sweet potatoes are clean, take a fork and poke several holes along one side.
Pop these bad boys into the microwave for 12 to 15 minutes, until they are cooked through.
A Microwave?! An Eat Fit Not Fat first!
While the potatoes are cooking, rinse off the black beans as good as possible.
Once cleaned, toss these into a bowl, and dice up the tomatoes
Tip: Remove all the seeds!
Toss the diced tomatoes into the bowl with the beans, and then add all the spices.
Mix all of these ingredients up, and put into the microwave for two to three minutes.
While the beans are cooking, your potatoes should be about finished. Pull these out and cut them down the middle.
Note: Ellie mentioned that most people don't have two microwaves. Simply wait until the potatoes are done!
Once the beans finish, spoon the filling into the sweet potatoes.
Next, add the toppings of cilantro and yogurt / sour cream!
We also eat bread pretty regularly with olive oil and vinegar . . . a little bit of a side dish!
Enjoy!
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This recipe was found at Eating Well, where I have found quite a few very good recipes. Heres the link:
http://www.eatingwell.com/recipes/sweet_potatoes_with_warm_black_bean_salad.html
Approximately 285 calories (without Bread)
To compare:
Longhorn Stakehouse Sweet Potato with Cinnamon, Sugar and Butter: 370 Calories
Boston Market Sweet Potato Casserole: 480 calories
Notes
I used a sprinkle of cinnamon in the beans to give it a little bit of a warm feeling. I substituted non-fat greek yogurt for the sour cream, though either option is good.
Nice job Jono – Susan should be proud!
These look awesome !!