Description

A quick and healthy meal featuring roasted sweet potatoes loaded with seasoned black beans and creamy avocado, perfect for any meal and packed with flavor and nutrients.

Ingredients

Scale

2 medium sweet potatoes, washed and whole
1 can (15 oz / 425 g) black beans, drained and rinsed
1 ripe avocado, peeled and sliced or mashed
2 tablespoons extra virgin olive oil
½ small onion, finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Juice of ½ lime
A small handful fresh cilantro, chopped (optional)
Optional toppings: crumbled feta or cotija cheese, hot sauce, sour cream or Greek yogurt

Instructions

Preheat your oven to 425°F (220°C). Scrub the sweet potatoes clean and pat dry.
Prick each sweet potato several times with a fork to allow steam to escape during roasting. Place them on a baking sheet lined with parchment paper or foil. Drizzle with 1 tablespoon olive oil and rub it all over the skin for crispiness. Sprinkle lightly with salt.
Roast the sweet potatoes for 35-40 minutes, turning once halfway through. They are done when a fork slides easily into the flesh and the skin starts to blister and caramelize around the edges.
While the potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3 minutes until translucent and fragrant.
Add minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
Stir in the drained black beans, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and the spices have deeply infused them. Remove from heat and squeeze in the lime juice, stirring to combine.
Once the sweet potatoes are roasted, remove them from the oven and let cool about 5 minutes. Slice each potato lengthwise, gently fluff the insides with a fork, and season lightly with salt.
Pile the seasoned black beans over the sweet potato flesh. Then add sliced or mashed avocado on top. Sprinkle chopped cilantro and optional toppings like crumbled cheese or hot sauce if desired.
Serve immediately.

Notes

Roasting the sweet potatoes at high heat caramelizes their natural sugars and crisps the skin. Prick potatoes before roasting to prevent bursting. Prepare black beans while potatoes roast to save time. Use ripe avocado for best creaminess; if unripe, mash with lime juice to soften. Store avocado separately when refrigerating leftovers to avoid browning.

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 loaded sweet potat
Calories: 375
Sugar: 7
Sodium: 350
Fat: 16
Saturated Fat: 2.5
Carbohydrates: 50
Fiber: 11
Protein: 11

Keywords: sweet potato, black beans, avocado, healthy meal, vegetarian, gluten-free, quick recipe, easy dinner