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Ambassador [Associate]
Ambassador [Associate]
  • 700 calories
  • 40 min
  • 4 servings


  • 1 (5 oz) pkg baby arugula
  • 2 (15 oz) cans black beans
  • 1 small bunch cilantro
  • 4 cloves garlic
  • 1 (4 oz) log goat cheese
  • 2 jalapeño peppers
  • 2 limes
  • 1 mango
  • 1 red bell pepper
  • 2 shallots
  • 3 lb sweet potatoes
  • black pepper
  • chili powder
  • cumin, ground
  • extra virgin olive oil
  • pure maple syrup
  • salt


  1. Preheat oven to broil on high and position rack in the middle of the oven. Line a large baking sheet pan with aluminum foil.
  2. Wash and dry the fresh produce.
    • 3 lb sweet potatoes
    • 2 jalapeño peppers
    • 1 mango
    • 1 red bell pepper
    • 1 small bunch cilantro
    • 2 limes
    • 1 (5 oz) pkg baby arugula
  3. Trim off and discard ends of sweet potatoes; peel and slice lengthwise into ½-inch thick pieces. Discard any small, outer slices, then place remaining slices on the baking sheet.
  4. Drizzle sweet potato slices with oil and season with spices on both sides.
    • 2 tsp extra virgin olive oil
    • ½ tsp salt
    • ½ tsp chili powder
    • ½ tsp cumin
  5. Place sweet potatoes in the oven and broil, flipping halfway through, until fork-tender, 8-12 minutes. (Keep a close watch on the sweet potatoes to avoid burning.)
  6. Meanwhile, quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Finely dice and place in a medium bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  7. Peel and mince garlic and shallots. Add both to the bowl with the jalapeños.
    • 2 cloves garlic
    • 2 shallots
  8. Peel mango and slice flesh away from the pit, starting with the flat sides. Small dice and add to the bowl.
  9. Seed and small dice bell pepper; add to the bowl.
  10. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.
  11. Juice one lime (reserving the other for the salad) into the bowl; add salt and stir to combine the mango salsa. Set aside.
    • ¼ tsp salt
  12. Drain and rinse beans. Divide beans between sweet potato slices, spreading them out in an even layer; season with salt. Return sweet potatoes to the oven and broil until beans are heated through, about 2 minutes. Remove from oven.
    • 2 (15 oz) cans black beans
    • ⅛ tsp salt
  13. Meanwhile, peel and mince additional garlic; place in a large bowl.
    • 2 cloves garlic
  14. Juice remaining lime into the bowl with the garlic. Add oil, maple syrup, salt, and pepper; whisk to combine the dressing. Add arugula and toss to combine the salad.
    • 1 tbsp extra virgin olive oil
    • 1 tsp pure maple syrup
    • ¼ tsp salt
    • ¼ tsp black pepper
  15. Divide sweet potato "tostadas" between plates; top with mango salsa and crumbled goat cheese. Serve with salad on the side and enjoy!
    • 1 (4 oz) log goat cheese

Nutrition per Serving

Net Carbs


  • aluminum foil
  • baking sheet pan
  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • oven mitts
  • spatula
  • stirring spoon
  • tongs
  • vegetable peeler
  • whisk or fork