Baked sweet potatoes stuffed with black beans, cooked corn, raw chopped veggies, avocado, and a squeeze of lime. Perfect for easy meal prep lunch or dinner!
I’ve *reallly* been missing some of my favorite takeout meals lately, guys.
On busy recipe testing days when the sink brims with dirty dishes, my most delicious form of self care was to hop in the car and leave it all behind.
Indulge me in a little pre-pandemic nostalgia.
I drove to grab dinner; usually takeout and always packed with plants I didn’t prepare.
Coming home with a warm meal someone else assembled always made the full sink feel a little less intimidating.
Anyway, one of my favorite spots to get a quick clean meal was Naked Lunch.
I ordered their signature “Jammed Yam” frequently.
It’s plant-based comfort food at its finest: a sweet and tender baked yam halve loaded with black beans, raw veggies, cooked corn, and fresh herbs.
I recreated it in this copycat “Jammed Yam” that’s easy to bake and build with yams, cooked black beans, and a mix of raw and cooked toppings.
Let’s jam a yam.