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BBQ Beans and Sweets
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BBQ Beans and Sweets

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

TOOLS and EQUIPMENT:
Collander
Cutting Board
Knife
Baking Pan
Sauté Pan
Measuring Cups and Spoons
Oven/Stovetop
Yield: 3 – 4 servings

Ingredients

  • 3 gloves of Garlic, sliced

  • 1 15oz can of Kidney Beans, drained and rinsed

  • 3 stalks of Celery, chopped

  • 3 medium Sweet Potatoes, diced

  • 1 tbsp Coconut Oil

  • 2 tbsp BBQ Sauce

  • 1/2 tsp Ground Cumin

  • 1/2 Garlic Powder

  • 1/2 fresh Lime

  • 1 Avocado, diced (optional)

  • 1 tbsp fresh Cilantro, chopped (optional)

  • Salt to taste

Directions

  • Preheat oven to 450F and grease a baking pan.
  • In a medium bowl, toss sweet potatoes with 1/2 Tbsp coconut oil, cumin, garlic powder and salt.
  • Roast for 25 minutes or until fork-tender.
  • In a sauté pan, warm 1/2 tbsp coconut oil over medium heat.
  • Add garlic and sauté for 2 minutes.
  • Add celery and sauté for 2 minutes.
  • Add beans and BBQ sauce. Gently combine and sauté for 3 – 5 minutes
  • Remove from heat and squeeze lime juice in. Gently stir.
  • In serving bowls, place roasted sweet potatoes, then beans with celery
    and top with diced avocado and cilantro.