Easy Black Bean Sweet Potatoes
Servings: 4 people
- 2 medium sweet potatoes, cut in half*
- ½ medium lime, juiced
- ½ tsp cinnamon
- ½ tsp cumin
- roasted chickpea recipe* (optional)
- 19 oz tin black beans, drained and rinsed
Dilly Hummus Drizzle
- ½ cup hummus
- 2-3 cloves garlic, minced
- ½ medium lemon, juice (to taste)
- ⅛ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon maple syrup
- 1-2 tablespoon fresh dill, finely chopped
- 1-2 tablespoon plant-based milk (for thinning)
- 1 sliced avocados or make guacamole
Sweet Potato Toppings / Garnish
- 12 cherry tomatoes, halved
- 2-3 green onions, sliced
- cilantro, chopped
- sriracha drizzles
Preheat oven to 400º F. Prepare baking sheet with parchment paper.
Wash sweet potatoes, pat dry, and cut them in half lengthwise (leave skin on).
Squeeze lime juice on cut side of sweet potatoes. Sprinkle with a pinch of cinnamon, cumin, and salt.
Place cut side down on baking sheet. Bake for 25-40 minutes until soft and caramelized (cooking time will vary depending on size, how hot your oven runs, etc. - when you check them give a gentle squeeze - they should feel soft or easily pierced with a fork).
Roasted Chickpeas (optional)
1, 19 oz can of chickpeas (drain, rinse, pat dry, place in a bowl). Toss with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1 tsp chili powder, 1 tsp oregano, pinch of salt, juice of ½ lemon (or lime), hot pepper flakes to taste.
Spread in a single layer on the baking sheet with sweet potato halves or on their own baking sheet.
Place in the oven (stir the chickpeas after 15 minutes - then check them after another 5 minutes - they will have to come out before the potatoes depending on how big your potatoes are).
Dilly Hummus Drizzle
Use store-bought hummus or make homemade Hummus RecipeWhisk together all the ingredients (except milk) in a small bowl. Taste and adjust seasoning per taste. Thin with milk to drizzle consistency.
Putting It All Together (quick and easy)
Cut the tomatoes, green onions, and some dill (garnish) while the potatoes are baking.
Place the baked sweet potato halves on a serving dish (cut side up) - pinch the sides and rough up the top of the potatoes with a fork to loosen the flesh.
Add a big glob of guacamole or avocado slices on each potato. Sprinkle with black beans (chickpeas or both), drizzle with dilly hummus and sriracha. Top with lots of juicy tomatoes, green onions, and chopped dill or cilantro.
SWEET POTATOES: Try to choose smallish to medium sweet potatoes or they take forever to cook. Choose potatoes that are close in size to each other so they cook at the same speed.
EXPRESS OPTION: You can leave out the guacamole and the roasted chickpeas if you are in a hurry, want a lighter option or are out of these items. For lunch I often make the stuffed sweet potatoes just with the black beans, dilly hummus, avocado slices, and tomato chunks. It's easy and hardly any hands on time.
STORAGE: If you have leftovers, store the components separately in the fridge and then compile when ready to eat for best textural results.
Recipe Inspiration from The Minimialist Baker