Vegan Peanut Butter Banana Bomb Muffins are on their way, but you will have to wait until Friday-ish for the recipe because my bananas need to get nice and ripe. This is a phenomenal recipe, my vote as well, so I suggest you go buy the ingredients so you are prepared: 3 bananas, agave nectar, maple syrup, peanut butter, wheat germ, whole wheat flour, coconut butter (you can make this yourself with unsweetened coconut if you have a food processor), almond (or other non-dairy) milk, pumpkin pie spice (or cinnamon/nutmeg/cloves), and baking soda.
A savory twist on a sweet comfort food.
Recipe adapted from Eating Well
2 sweet potatoes
1 cup black beans
1/2 cup diced tomato
2 tsp olive oil
1 tsp garlic, minced (or 1/2 tsp garlic salt)
1/2 tsp cumin
1/2 tsp chili powder
1 lime, juiced
sour cream (for garnish, optional)
cilantro (for garnish, optional)
lime zest (for garnish, optional)
Preheat oven to 350F. Rinse off potatoes and pat dry. Poke liberally with a fork. Wrap each potato in aluminum foil and bake for one hour. If you would rather boil or microwave your potatoes to save time, be my guest.
When there is about 5 minutes left, heat oil, garlic, spices, lime juice, beans, and tomato in a small saucepan over medium heat. Let simmer approximately 5 minutes, or until the liquid is slightly reduced.
Remove the foil from the potatoes; slice or mash however you'd like. Top with the bean mixture, sour cream, cilantro, and/or lime zest if desired. Enjoy : )
Nutrition Facts (Per serving, no sour cream): 266 cal, 5.5 g total fat, 0.8 g saturated fat, 0 mg cholesterol, 9.1 g protein, 479.8 mg sodium, 46.4 g carbohydrates, 10.3 g fiber, 12.1 g sugar, 102.1 mg calcium