Since Brandi is living it up in Costa Rica, we asked a few friends to step in and help me out this week on MMBB. First up is a yummy recipe from our friend Alexandria Nolan from Greetings from Nolandia. Alexandria is a misplaced Michigander currently living in the wilds of the Houston urban jungle. Her blog focuses on health, fitness, travel and relationships. When she’s not writing, she’s getting fit, traveling or having a relationship with her husband, Terrence and her cat, Jables.

To me, recipes should be 3 things: *Easy*Healthy*Delicious

So with that in mind, today’s recipe is one of my all-time favorite go-tos, and it even works as a ‘cheat’ recipe on Brandi’s diet. It’s vegetarian friendly, has complex flavors, and it fills up hungry men and ladies alike.

///Spicy Sweet Potato///

/Gather together (for two people)

>2 Large Sweet Potatoes

>1 Can black beans (or go old school and soak your own)

>1 Large ripe Avocado, sliced

>Your favorite salsa (ROYITO’S! for us)

>1tbsp cumin

>As much Cilantro as you need

/Method

Bake sweet potatoes in oven at 400 degrees until soft. (About 25 minutes?)

As potatoes bake, heat black beans and stir in cumin.

Remove from oven and smash onto plates or into a bowls

Layer each potato with the heated black beans, salsa to taste, sliced avocado and cilantro on top.

We like A LOT of cilantro on ours, and it’s full of vitamins A and C, so feel free to add as much as you dare. This recipe is also packed with fiber, protein and healthy fats from the avocado. My grandma would call it “a gut stuffer” because even though it’s super healthy, it’ll totally fill you up.

Eat it up!