I tried a new recipe for dinner, a baked sweet potato with black bean salsa and avocado. It was really simple, and pretty tasty. It turns out though, while I love sweet potato wedges (which are simply cut up sweet potatoes baked until a bit crispy) I don't love baked sweet potato. I think I need it more crunchy and less mushy. I may cook the potato differently the next time I try this.Sweet Potato with Black Bean Salsa
I used this recipe for the inspiration, although I left out the lime cream in favor of the "dairy-free" aspect of my whole30.
Heat oven to 400, poke a lot of holes into the sweet potato and bake for 55 minutes or so - mine was a big potato, so it required a few more minutes to be cooked through.
Combine canned black beans, rinsed, and store bought pico de gallo (because, why chop tomatoes, onions, peppers, cilantro, etc when someone else can do it for you) in a pan on the stove top. I added cajun seasoning, 2 tsp of lime juice, and some other spices, and heated it until it was warm and combined.
Slice the baked potato, top with black bean salsa and a sliced avocado. Garnish with cilantro or parsley as desired. A healthy delicious dinner!
Here's what today looked like....
Breakfast - Yucky shake
Second Breakfast - apple, banana and peanut butter
Lunch - Leftover risotto and asparagus
Snack - clementine, extra yucky shake
Dinner - Baked Sweet Potato with black bean salsa and avocado
Water - 70 oz
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