Loaded Baked Sweet Potatoes

I've been eating some variation on this meal a couple nights a week. If I'm feeling really lazy, I'll just dump beans and salsa straight onto the baked potato.  If I'm feeling virtuous, I'll add sliced kale when I saute the onions.  Sometimes I'll make a double batch and have lunches for the week; it reheats pretty well.


The Ingredients:
4 sweet potatoes
olive oil
1/2 an onion, diced
1 cup tvp
1 cup salsa
1 can black beans
1 avocado, chopped

The Process:

1. Bake sweet potatoes in a 425 degree oven until soft (about 35-45 minutes).
2. When sweet potatoes have about 10 minutes of cooking time remaining, rehydrate tvp in water according to package directions.
3. Heat a splash of olive oil over medium heat in a skillet.  Add onion and saute for a few minutes.  Stir in rehydrated tvp, salsa, and black beans.  Bring to a simmer.
4. Slice open the sweet potatoes, fluff them with a fork, and top with tvp mixture and avocado.