**cookbook photograph of the following recipe: Sweet Potato Black Bean Breakfast Bowl Ingredients: 2-3 sweet potatoes ½ tsp salt 1 tsp cumin 1 can black beans 1 onion, diced 2-3 TBSP water or vegetable stock Sugar-free taco seasoning mix 2 oz of frozen corn, heated 2 oz fresh tomatoes, chopped 2 oz Salsa 2 oz avocado, sliced (optional) Lime juice Cilantro Salt to taste Instructions: Prepare the sweet potatoes: Preheat the oven to 400 degrees F. Chop the sweet potatoes into 1-inch pieces. Leave the skin on for extra nutrients. Spread parchment paper on a baking sheet. Place sweet potatoes on the baking sheet and sprinkle salt and cumin on top. Bake for about 30-35 minutes, until fork tender. Prepare the black beans: Preheat a skillet on medium to high heat. Add the onion and 1 TBSP of water or vegetable stock to water-saute the onion. Add additional water as needed to keep the onion from sticking. Saute for about 5 minutes, until the onion is translucent. Add the taco sauce and the black beans. Stir until combined and heated through. Remove from heat. Assemble your breakfast bowl: In a serving bowl, combine 4 oz sweet potato, 6 oz black bean mixture, 2 oz corn 2 oz chopped tomatoes 2 oz salsa 2 oz avocado slices (optional) Top with lime juice, cilantro, and salt to taste Enjoy alongside 4-6 oz of fresh fruit for a complete breakfast.** - Image #1 <@1108156646464696363>
cookbook photograph of the following recipe Sweet Potato Black Bean Breakfast Bowl Ingredients 23 sweet potatoes ½ tsp salt 1 tsp cumin 1 can black beans 1 onion, diced 23 TBSP water or vegetable stock Sugarfree taco seasoning mix 2 oz of frozen corn, heated 2 oz fresh tomatoes, chopped 2 oz Salsa 2 oz avocado, sliced optional Lime juice Cilantro Salt to taste Instructions Prepare the sweet potatoes Preheat the oven to 400 degrees F. Chop the sweet potatoes into 1inch pieces. Leave the skin on for extra nutrients. Spread parchment paper on a baking sheet. Place sweet potatoes on the baking sheet and sprinkle salt and cumin on top. Bake for about 3035 minutes, until fork tender. Prepare the black beans Preheat a skillet on medium to high heat. Add the onion and 1 TBSP of water or vegetable stock to watersaute the onion. Add additional water as needed to keep the onion from sticking. Saute for about 5 minutes, until the onion is translucent. Add the taco sauce and the black beans. Stir until combined and heated through. Remove from heat. Assemble your breakfast bowl In a serving bowl, combine 4 oz sweet potato, 6 oz black bean mixture, 2 oz corn 2 oz chopped tomatoes 2 oz salsa 2 oz avocado slices optional Top with lime juice, cilantro, and salt to taste Enjoy alongside 46 oz of fresh fruit for a complete breakfast.