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Prep
Difficulty
Medium
Time
Estimate
45 mins
1. Chop the sweet potatoes & onions, start cooking.
2. Assemble the shrimp.
3. Blend the avocado cream.
4. Check on the black beans as needed.
5. Fry up the shrimp. Serve with the hot beans and avocado cream.
One of my favorite young clients claimed that these beans were like candy. Sweet potatoes, bananas and onions glow new light on black beans with a sweet boost of goodness. Add more veggies as available, such as spicy or sweet peppers and even squash.
Almost sweet, these succulent little shrimps are coated in crunchy coconut goodness. Several of my clients and their children adored them, making these a family-friendly option. I recommend pan-frying these, but the oven at high heat can work as well. If you do not need them gluten-free use the panko breadcrumbs instead of the rice puffs.
Substitute this for sour cream in recipes you want to make vegan, especially for Mexican or Caribbean-style dishes. Or serve it with fish or seafood. Double this recipe and use a blender to save time and to attain a better consistency. If storing, drizzle a little lemon juice on top and seal with a lid or plastic wrap.
