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Sweet Potato Black Bean

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A hearty, plant-based dish combining roasted sweet potatoes and black beans, seasoned with flavorful spices, perfect for a main dish, side, or taco filling.

Ingredients

2 large sweet potatoes, peeled and diced
2 cups cooked black beans (canned or homemade)
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
Fresh cilantro, chopped (optional, for garnish)
Lime juice (optional, for added zest)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, salt, pepper, and half of the cumin, chili powder, and paprika.
  3. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, until tender and slightly crispy.
  4. In a skillet over medium heat, sauté the diced onion in a little olive oil until translucent, about 5 minutes.
  5. Add the minced garlic and cook for another 1 minute.
  6. Stir in the black beans and the remaining cumin, chili powder, and paprika. Cook for 3-4 minutes, until heated through.
  7. Add the roasted sweet potatoes to the skillet and stir gently to combine.
  8. Adjust seasoning with salt, pepper, or lime juice to taste.
  9. Garnish with chopped cilantro, if desired, and serve warm.

Notes

  • Add corn or bell peppers for extra color and flavor.
  • For a smoky heat, swap chili powder for chipotle powder.
  • Mix in quinoa or rice for a more filling meal.
  • Top with avocado, guacamole, or shredded cheese if not keeping it vegan.
  • This dish works great as a wrap or taco filling with tortillas and salsa.
  • Top with a fried egg for a protein-packed breakfast option.

Nutrition

Find it online: https://thefamilycooking.com/sweet-potato-black-bean/