Ingredients
Roasted Sweet Potatoes
- 2 large Sweet Potatoes
- 2 Tablespoons Olive Oil
- Salt & Pepper
Black Bean 'Stuffing'
- 15 ounces Black Beans
- 0.3 cup, finely chopped Red Onion
- 1 teaspoon Sea Salt
- 0.5 teaspoon Freshly Ground Pepper
- 0.5 teaspoon Ground Cumin
- 0.5 teaspoon Ground Cinnamon
- 0.5 teaspoon Smoked Paprika Powder
- Juice of 1 Lime
- 0.3 cup, chopped Fresh Cilantro
Cilantro Yogurt
- 0.5 cup Greek Yogurt
- 0.3 cup, chopped Fresh Cilantro
- Juice of 1 Lime
- 1 Tablespoon Water
Toppings (optional)
- 0.25 cup, chopped Raddishes
- 0.25 cup, chopped Fresh Cilantro
Directions
Roasted sweet potatoes stuffed with cumin spiced beans.
Are you doing Meatless Mondays yet? We try to not eat meat every day and especially on Mondays, I make a vegetarian and sometimes even vegan dinner.
We always take the leftovers to work for lunch the next day. For that reason, I am always thinking of new ideas for Meatless Monday.
Since I still like some protein in my vegetarian dish, beans are a great option!
I love these black bean stuffed sweet potatoes because it’s that perfect balance between salty and sweet.
Black beans crave spices and that is why I love adding cumin, cinnamon, smoked paprika and lime! But you can use any spice you like.
This is another ‘make it your own’ dish and this is simply a guide to a great vegetarian or vegan dinner option!
Steps
1 Done | Roast The Sweet PotatoesPreheat the oven to 425F. Scrub the sweet potatoes and cut them in half lengthwise. On a parchment lined baking sheet, add the sweet potato halves and drizzle with olive oil and sprinkle with salt and freshly ground black pepper, about 1/2 tsp per sweet potato half. Once the oven is at 425F, roast the sweet potatoes for 30-40 minutes, depending on the size of your sweet potatoes, turning them half way through - at the 15 or 20 minute mark. The sweet potatoes should be very fork tender and browned around the edges. |
2 Done | Make The Black Bean 'Stuffing'While the sweet potatoes are roasting, grab a medium or large sized skillet and add 1 tbsp of olive oil. Finley chop the red onion and sauté with some salt and pepper in the skillet on medium heat. Next, drain and rinse 1 can of black beans and add to the skillet along with the cumin, cinnamon, smoked paprika, and lime juice. Stir and cook for a couple of minutes. Lastly, add the chopped cilantro and cook for another minute on medium-low heat. Give it a taste and adjust the seasoning, if necessary. |
3 Done | Make Cilantro YogurtAdd all of the ingredients into a blender or food processor. If the sauce is a bit too thick for your liking add another tbsp of water to thin it out. You can also use parsley if you do not like cilantro. |
4 Done | Stuff and Top The Sweet Potatoes |
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Mexican inspired black beans on sweet potato with a cilantro yogurt sauce.
I THINK IT SAYS IT ALL !!