Here is one of my favorite simple dinner recipes that my husband and I have been enjoying over the past few months. I’m sure there are tons of toppings that can be served with baked potatoes or sweet potatoes, yet adding an avocado cream has me literally dancing around the kitchen as I make it. This recipe is for two large servings, extremely easy to create, and is sure to please.
What you will need:
2 large organic sweet potatoes
1 large organic avocado
1/4 cup of chopped organic chives
1-3 garlic organic cloves
a tiny squeeze of organic lime juice
1-2 dashes of sea salt
2-3 dashes of South African Smoke Seasoning Blend from Trader Joe’s
Using a food processor, blender, or stick blender, mix the avocado, chives, garlic, sea salt, and seasoning blend together to create your topping while you bake your sweet potatoes. I love a lot of garlic so I used three cloves, yet start with one if you are unsure. You can always add more of something, yet can’t exactly remove ingredients.
One tip for baking moist sweet potatoes is to have a tray of water on the lower shelf of the oven while the potatoes bake on the next shelf up. I love to serve these avocado cream topped sweet potatoes with a large salad. This organic salad featured includes romaine lettuce, chopped carrots, sliced cucumbers, quinoa, chives, and lime juice. Use more chives or even a sprinkle of seasonings to garnish these sweet potatoes.
I don’t always have the time to create complicated dishes for every dinner, yet I don’t want to compromise the meal’s taste or nutritional value. Eating organic is very important to me which you can read more about here. Definitely feel free to browse the other tasty yet simple organic recipes or smoothie recipes on Minimalist Beauty. I’m sure you will love them!
Enjoy the weekend!
(Images by Dawn Michelle)
mary ann says
September 4, 2015 at 12:29 pmthanks Dawn Michelle looks delicious have a great weekend !
Dawn Michelle says
September 6, 2015 at 11:37 amI hope you are enjoying your weekend too Mary Ann!
Elaine says
September 4, 2015 at 7:26 pmOMG that looks good! I’ll have to try this out son. That couscous (it’s couscous, right?) looks super yummy too! Thanks for sharing this recipe!!
Dawn Michelle says
September 6, 2015 at 11:35 amHi Elaine,
Thanks! I used quinoa in the salad.
Sophie says
November 4, 2015 at 5:55 amHey Dawn. Looks delicious, sweet potato is probably my favourite food I eat it most days! I was just wondering if with other recipes do you cook with oil? And if so which type of oil do you use? Many people claim oil is awful for you and some say that oil is essential in our diet and I dont know what to believe. Thanks!
Dawn Michelle says
November 6, 2015 at 12:51 pmHi Sophie,
I have cooked with coconut oil mainly because it is one oil which doesn’t change with heat, yet I’m currently trying to avoid using oil in my own cooking now. There is so much information around dietary health so I feel it’s best to intuitively decide what’s best for you and also pay close attention to how you feel. Hope this helps!