This recipe is not only a treat for the eyes with its rainbow colors, but it is also verrrry tasty. It combines many different flavors–both sweet and spicy, among others. It makes for a great party dish, appetizer, or snack. It is also very healthy.
3 medium-sized sweet potatoes
1 15-oz can black beans, drained
1 10-oz can Rotel diced tomatoes and green chillies, drained
½ cup low-fat Greek yogurt
½ tsp paprika
1.) Preheat the oven to 375 degrees.
2.) Cut the sweet potatoes into 1/4 inch discs and place them on a non-stick baking sheet. Drizzle melted coconut butter over them. Bake them in the oven for 25 minutes.
3.) While the sweet potatoes are baking, cut up the avocado into ¼ inch chunks and mash them slightly.
4.) In a large mixing bowl, combine the avocado chunks, the Greek yogurt, the drained beans, the drained Rotel, and the paprika. Mix well.
5.) When the sweet potatoes are done, take them out of the oven and let them cool. Then, place them onto a plate and drop a spoonful of the mixture onto each sweet potato disc. Enjoy!