Roasted Sweet Potato Stuffed with Vegetarian Black Bean Stew

roasted sweet potato with black beans

Serves 2

For the black bean stew

½ small red onion chopped

1 small red bell pepper chopped

1 small green bell pepper chopped

1 tbsp garlic chopped

4 small tomatoes diced

2 tablespoons coconut oil

1 tbsp of cumin, chili powder and oregano

1 tsp red pepper flakes

½ butternut squash cut into ¼ inch cubes

2 cups cooked black beans

sea salt and pepper to taste

For the roasted sweet potato

2 sweet potatoes

Roast sweet potatoes at 400 degrees for 45 minutes or until soft.

You can prepare the chili while the sweet potatoes are roasting.

For the Chili

In a large cast iron pan heat the coconut oil and sauté garlic, add onions and sauté until translucent.  Add red and green bell peppers, tomatoes, butternut squash, black beans and seasonings. Cook until squash is tender.

To Serve

Slice the sweet potatoes lengthwise down the middle, ladle black bean chili on top of the sweet potato and garnish with chopped green onions.