This recipe was created several weeks ago while Kevin was traveling for work. I wanted a dish that was healthy and satisfying and something that I could easily reheat throughout the week while Kevin was gone. I knew he wouldn’t be crazy about the idea of having a sweet potato for dinner, so I figured now would be the time to perfect the recipe and hopefully win him over next time I make it 🙂
Let’s talk about sweet potatoes for a minute. They are complex carbohydrates which means they won’t spike your blood sugar. They are loaded with Vitamin A (in the form of beta-carotene) which is a powerful antioxidant important for our eye health and immune system.
Most people may associate sweet potatoes with that super sweet Thanksgiving side dish, but have you ever tried making them the base of a meal? The possibilities for toppings are pretty much endless. I decided to take the flavors of Mexican food that I love and apply them to this plant-based meal.
The black beans are packed with flavor from the spices and tomato paste and they provide a good amount of fiber and plant-based protein. The avocado provides some healthy fat and the cilantro and green onion add even more flavor and freshness!
These sweet potatoes can be totally customized based on your family’s preferences. Want to use salsa in the beans instead of the spices and tomato paste? Go for it! Have someone who dislikes cilantro? Don’t add it! You can set out a bunch of different toppings and let everyone garnish their own sweet potato as they like.
- 3 medium sweet potatoes
- 1 Tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- ½ Tablespoon chili powder
- ½ Tablespoon cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 2 Tablespoons tomato paste
- 1 ½ cups black beans, rinsed
- Green onion
- Preheat oven to 425 degrees. Pierce the potatoes with a fork and place them on a baking sheet lined with parchment paper. Bake for 45-60 minutes until cooked through.
- Meanwhile, heat olive oil in a medium saute pan. Add the onions and cook until caramelized, about 10-12 minutes. Add the garlic and cook until fragrant, about 2-3 more minutes.
- Add 1 Tablespoon of water to the pan and then stir in the spices and tomato paste. Add the black beans and stir to combine. Allow the flavors to come together for about 5 minutes.
- Once the potatoes are cooked, remove them from the oven and let cool slightly. Slice each potato down the center. Spoon on the bean mixture and garnish with desired toppings such as fresh cilantro, green onion or avocado.