A zesty blend of cumin, chili powder, cayenne pepper, and clove lends big-time flavor to this hearty vegetarian meal. (And we say “meal” as the sweet potato packs a satisfying and nutrient-dense punch.) Black beans offer additional protein, while the cherry tomatoes give a juicy sweetness. We love ours drizzled with Primal Kitchen Cilantro Lime Dressing & Marinade.

This recipe yields 4 servings

DIRECTIONS

1. Preheat the oven to 400 degrees Fahrenheit.

2. Pierce sweet potatoes with a fork and bake them for about an hour or until you can easily pierce with a fork.

3. In a skillet on medium heat, add olive oil, onion, and garlic. Cook for five minutes or until onions are fragrant.

4. Add zucchini, yellow bell pepper, cumin, chili powder, cayenne, and sea salt. Cook until vegetables are soft.

5. Add cherry tomatoes, cilantro, and black beans and cook for another 2 minutes.

6. When the potatoes are done, remove them from the oven and cut halfway down the middle. Using a fork, fluff the inside of the potato to make room for filling.

7. Scoop the vegetable-bean filling into each potato. Garnish with fresh cilantro and drizzle with Primal Kitchen Cilantro Lime Dressing & Marinade.

TIPS

**If you prefer roasted vegetables, toss onion, garlic, zucchini, and yellow pepper in olive oil and spices. Lay them flat on a cooking sheet and bake for about 20 minutes at 375 degrees. Remove from the oven and toss with cilantro, beans, and cherry tomatoes before adding to the potatoes.