SPICY BAKED SWEET POTATO WITH BLACK BEANS
This Spicy Baked Sweet Potato with Black Beans is a delicious, hearty and nutrient-dense meal that’s easy to prepare and bursting with flavour. The natural sweetness of the baked sweet potato pairs perfectly with the bold spices and savoury black beans, creating a well-balanced dish rich in plant-based protein and fibre. This dish is perfect for meal prep, as it stores well and can be easily reheated. It’s also incredibly versatile—serve it as a standalone meal, pair it with quinoa or rice, or use it as a taco filling. Whether you need a nutritious lunch, a quick dinner, or a wholesome post-workout meal, this dish is a fantastic option. With a simple blend of cumin, garlic powder, and chilli, this recipe brings a satisfying warmth and depth of flavour while remaining completely vegan, gluten-free, and dairy-free.
RECIPE CATEGORY
Main Course, Lunch, Dinner, Bowls
SERVING SIZE
1
CUISINE
Mexican, Southwestern, Plant-Based
PREPARATION/TECHNIQUES
Bake, Roast, One-Pot Wonders
OCCASION/HOLIDAY
Meal Prep, Healthy Eating, Weeknight Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, High Fibre, Gluten-Free, Dairy-Free, Low Fat
DISH TYPE
Bowl, Plant-Based Meal, One-Pot Meal
INGREDIENTS
These are the following ingredients for Spicy Baked Sweet Potato with Black Beans:
- 1 small sweet potato
- ½ cup black beans, cooked or canned
- ½ teaspoon cumin
- ¼ teaspoon chilli powder
- ½ teaspoon garlic powder
- ½ teaspoon olive oil
- ¼ teaspoon salt
FULL NUTRITIONAL INFORMATION
- Calories: 220 kcal
- Carbohydrates: 38g
- Protein: 8g
- Fats: 5g
- Fibre: 10g
- Sugar: 6g
- Sodium: 310mg
PREPARATION
- Preheat the oven: Set your oven to 200°C (400°F). Line a baking tray with parchment paper.
- Prepare the sweet potato: Wash and scrub the sweet potato, then pierce it several times with a fork. Rub with ¼ teaspoon of olive oil and a pinch of salt.
- Bake the sweet potato: Place the sweet potato on the prepared baking tray and bake for 35-40 minutes or until tender when pierced with a fork.
- Prepare the black beans: While the sweet potato is baking, heat the remaining ¼ teaspoon of olive oil in a small pan over medium heat. Add the black beans, cumin, chilli powder, garlic powder and salt. Stir and cook for 3-5 minutes until warmed through.
- Assemble the dish: Slice the baked sweet potato open and fluff the flesh slightly with a fork. Spoon the seasoned black beans over the top.
- Serve and enjoy: Enjoy as it is, or add fresh toppings such as avocado, cilantro or a squeeze of lime.
PREP TIME
5 minutes
COOKING TIME
35-40 minutes
TIPS
- Faster cooking method: Cut the sweet potato in half lengthwise before baking to reduce cooking time by 10-15 minutes.
- Extra crunch: Roast the black beans separately for a crispy texture—spread them on a tray and bake for 10 minutes.
- Spicier option: Add a pinch of cayenne pepper or hot sauce for an extra kick.
- Creamy addition: Top with a dollop of dairy-free yoghurt or hummus for added creaminess.
- Enhance flavour: Finish with fresh lime juice and chopped cilantro for a bright, refreshing contrast.
VARIATIONS
- Southwestern Style: Add diced avocado, corn and salsa for a Tex-Mex twist.
- Protein Boost: Mix in tofu, tempeh or an egg for extra protein.
- Leafy Greens: Serve over a bed of spinach or kale for extra nutrients.
- Grain Bowl: Pair with quinoa or brown rice for a heartier meal.
- Tahini Drizzle: Add a drizzle of tahini dressing for a nutty, savoury flavour.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: The sweet potato and black beans can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 180°C (350°F) for 5-7 minutes or microwave for 1-2 minutes.