Issue link: https://www.ascpskindeepdigital.com/i/618738
24 january/february 2016 expertadvice FEED YOUR FACE If you prefer the more traditional route of eating an avocado, I can't think of a food that it doesn't pair well with, and these Mexican Stuffed Sweet Potatoes are no exception. Combining avocados with beta-carotene food sources like tomatoes, carrots, and sweet potatoes increases the absorption of beta-carotene. A precursor to vitamin A, beta-carotene helps maintain healthy skin and also plays a vital role in eye health. Ingredients 2 large sweet potatoes 2 cups cooked black beans 1 16-ounce container of fresh salsa 1 tablespoon cumin 1 tablespoon chili powder ¼ teaspoon cayenne pepper ¼ teaspoon paprika ½ teaspoon dried oregano 1 teaspoon oil 6 cups spinach 1 garlic clove, minced 2 avocados, diced ½ cup cilantro, minced Serves 4, ½ stuffed potato per serving Mexican Stuffed Sweet Potatoes Instructions Preheat the oven to 400 degrees F. Pierce the sweet potatoes with a fork 1–2 times. Place the potatoes in the oven and bake for 45–50 minutes, until cooked through. While the potatoes are cooking, combine the black beans, salsa, and spices together in a sauce pan. Cook over medium heat for 15 minutes, stirring occasionally. Once the black beans are done, remove them from the pan and keep warm in a bowl. Using the same pan, heat 1 teaspoon oil over medium heat and add the spinach and garlic. Lightly stir until the spinach is just wilted. Remove the sweet potatoes from the oven and halve. To serve, spoon the spinach onto the potatoes, followed by the black beans. Top with diced avocado and cilantro.