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Burrito-Stuffed Sweet Potatoes with Rustic Salsa
Ingredients
  • 4 small sweet potatoes
  • ½ cup 125 mL uncooked brown basmati rice, rinsed
  • 1 cup 250 mL cooked black beans
  • 1 teaspoon 5 mL ground cumin
  • ½ clove garlic minced
  • ½ teaspoon 2 mL virgin olive oil
  • 1 teaspoon 5 mL tomato paste
  • pinch of salt
  •  
  • Rustic Salsa
  • 1 yellow or red bell pepper seeded and chopped
  • 1 cup 250 mL cherry tomatoes, halved
  • ½ small red onion chopped
  • 1 tablespoon 15 mL fresh lime juice
  • 2 tablespoons 30 mL chopped fresh cilantro leaves
  • 1½ teaspoons 7 mL virgin olive oil
  • salt and pepper to taste
  •  
  • Guacamole
  • 1 ripe medium-sized avocado
  • ½ clove garlic minced
  • 1 tablespoon 15 mL fresh lime juice
  • 2 tablespoons 30 mL chopped fresh cilantro leaves
  • generous pinch of salt
  • subheading: For serving:
  • shredded cabbage OR romaine lettuce
  • hot sauce optional
Steps
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