Name: Burrito-Stuffed Sweet Potatoes with Rustic Salsa
Yield: 4 servings
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; 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; 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; shredded cabbage OR romaine lettuce; hot sauce (optional)