Description
Baked Sweet Potato with Black Beans is a delightful dish that marries the creamy sweetness of roasted sweet potatoes with the hearty texture of seasoned black beans. This vibrant meal is not only visually appealing but also packed with flavor and nutrition, making it perfect for family gatherings or cozy solo nights. Easy to prepare and full of wholesome ingredients, this recipe promises satisfaction in every bite.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 can (15 oz) low-sodium black beans, rinsed and drained
- 2 tsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then place them on a baking sheet lined with parchment paper.
- Bake for about 45 minutes, until tender and easily pierced with a fork.
- While baking, heat olive oil in a medium saucepan over medium heat. Add black beans, cumin, paprika, salt, and pepper; stir until heated through (about 5 minutes).
- Once sweet potatoes are done, let them cool slightly before slicing them open lengthwise and fluffing the insides with a fork.
- Spoon the warm black bean mixture into each potato and drizzle with lime juice. Top with chopped cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 300g)
- Calories: 350
- Sugar: 7g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added crunch, consider swapping black beans for chickpeas or incorporating diced bell peppers. A sprinkle of feta cheese can elevate the dish further. Store leftovers in an airtight container in the fridge for up to four days and reheat as needed.