Baked Sweet Potato with Black Beans and Avocado
A whole sweet potato bakes until soft, then is split and loaded with seasoned black beans, diced avocado, and fresh herbs for a filling meal that takes about an hour, most of it hands-off oven time. Smoked paprika and cumin season the beans, while a squeeze of lime brightens the finished dish. It works as a satisfying lunch or a light dinner.
Equipment
- 1 Oven
- 1 Chef's knife
- 1 Cutting board
- 1 Mixing bowl
- 1 Small skillet
- 1 Fork or potato masher
Ingredients
- 2 medium sweet potatoes organic, scrubbed and pierced with a fork
- 1 tablespoon extra virgin olive oil for roasting
- 1 cup black beans cooked, drained and rinsed if using canned
- 1 teaspoon ground cumin preferably toasted and freshly ground
- 1 teaspoon smoked paprika adds depth and warmth
- 1 tablespoon lime juice freshly squeezed
- 1 large ripe avocado sliced or diced
- 2 tablespoons fresh cilantro chopped
- ¼ teaspoon sea salt to taste
- ⅛ teaspoon black pepper freshly ground, to taste
- 1 tablespoon pumpkin seeds lightly toasted for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and dry the sweet potatoes. Pierce them a few times with a fork, place them on the baking sheet, and drizzle with olive oil. Roast for 40–45 minutes or until fork-tender and the skin is slightly crisp.
- While the sweet potatoes bake, heat a small skillet over medium heat. Add the black beans, cumin, smoked paprika, lime juice, salt, and pepper. Sauté for 3–4 minutes until warmed through and fragrant. Set aside.
- Once the sweet potatoes are done, slice them open down the center lengthwise. Using a fork, gently fluff the interior to create space for the toppings.
- Top each sweet potato with the warm black bean mixture. Add sliced or diced avocado on top, followed by chopped fresh cilantro.
- Finish with a sprinkle of toasted pumpkin seeds for crunch (optional). Serve immediately while warm.
Notes
Michelle’s Tips:
- For an extra burst of flavor, add a quick pickled red onion or jalapeños on top.
- Substitute black beans with pinto or kidney beans for variety.
- You can prepare the roasted sweet potatoes a day ahead and reheat in the oven at 350°F (175°C) for 10–15 minutes before serving.
Nutrition
Calories: 567kcalCarbohydrates: 77gProtein: 15gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gSodium: 426mgPotassium: 1648mgFiber: 22gSugar: 10gVitamin A: 32752IUVitamin C: 18mgCalcium: 119mgIron: 5mg
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