This just might be my favorite after-yoga dinner. So easy. Great flavors. Tons of nutrients and protein to refuel the body.
I usually take yoga classes in the mornings. I’ve always believed I had my best energy then. And, it’s just a lot easier getting class in once my kids are out of the house and at school.
But this evening, I took a power yoga class from my friend Beata. She is a beautiful yogi and has gone through the same training program that I am doing. Her class is fun, rigorous and builds a lot of heat. When I finished, I was relaxed, energized and well, pretty darn hungry.
So, I made this little meal for myself. I cheated and baked my sweet potato in the convection oven. If you have one, try cutting the potato in half and then baking it for about 6-8 minutes. It comes out crisp on the outside and creamy on the inside…so awesome. Otherwise, just bake the potato in the oven the way you normally would. Try cutting it in half, though. It cuts down on the cooking time quite a bit.
While the potato was cooking, I made a topping with onions, red pepper, carrots, collard greens and black beans. I seasoned it all with a caribbean jerk seasoning. I mashed down the cooked potatoes a little and softened them with some coconut oil.
You and your hungry yoga self are going to love this…