Super Bowl weekend is right around the corner, which can mean lots of temptation in the form of fried foods, heavy appetizers, chips and dip, wings and whatever else you might find at a barbecue. When you’re using medical diet pills to lose weight, it can be difficult to find the perfect mix between having fun and staying on track. This recipe offers the perfect alternate to some of the fattening foods that you may encounter on game day.
Sweet potatoes are an excellent alternative to regular potatoes as they contain more vitamin A and hunger-satiating fiber. They are also rich in several important vitamins, including A in the form of beta-carotene, B1, B2, B6, B12, C and D. Sweet potatoes also contain good levels of iron, magnesium, manganese, copper, potassium, phosphorus and niacin. Their iron, vitamin C and vitamin D content gives your immune system a serious boost and promotes a healthy heart. Although they taste sweet, these nutritious veggies do not cause spikes in blood glucose levels since their natural sugars are released into the bloodstream slowly.
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12 small sweet potatoes
2 cups refried black beans
8 slices turkey bacon, diced
3 avocados, peeled and pitted
2 large tomato, diced|
1 ½ cup salsa
1 1/2 cup shredded cheese
4 scallions, sliced
2 tbsp cilantro, diced
1/8 cup fresh lime juice
Kosher salt and freshly ground black pepper to taste
Preheat your oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Poke holes in the sweet potatoes with a fork and then place on the baking sheet. While the sweet potatoes bake, mash the avocados, tomatoes, two of the scallions, lime juice and cilantro together. Season with Kosher salt and freshly ground black pepper to taste.
Cook the sweet potatoes for 40 to 45 minutes. Take out of the oven and let cool.
Once cooled, halve each potato and scoop out approximately half of the filling. Scoop black beans into each potato skin followed by shredded cheese. Turn the oven to broil and put the skins back in for three to four minutes. Remove from the oven and top each skin with the guacamole mixture, remaining scallions and diced turkey bacon. Serve and enjoy!
Makes 10 to 12 servings.