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.
4 sweet potatoes
1/2 an onion, diced
1 cup tvp
1 cup salsa
1 can black beans
1 avocado, chopped
- Bake sweet potatoes in a 425 degree oven until soft (about 35-45 minutes).
- When sweet potatoes have about 10 minutes of cooking time remaining, rehydrate tvp in water according to package directions.
- 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.
- Slice open the sweet potatoes, fluff them with a fork, and top with tvp mixture and avocado.