SPICY SWEET POTATO WITH ROASTED BLACK BEANS
This Spicy Sweet Potato With Roasted 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, which create a well-balanced dish rich in plant-based protein and fibre. This dish is perfect for meal preparation because 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 Spicy Sweet Potato With Roasted Black Beans is a fantastic option, which is made 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
Lunch, Dinner
SERVING SIZE
1
CUISINE
Mexican, Southwestern
PREPARATION/TECHNIQUES
Bake, Roast, One-Pot Wonders
OCCASION/HOLIDAY
Casual Dinner, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, High Fibre, Wheat / Gluten-Free, Dairy-Free, Low Fat
DISH TYPE
Main Course
INGREDIENTS
These are the following ingredients for Spicy Sweet Potato With Roasted Black Beans:
- 130 grams | 4.58 ounces | 1 small sweet potato
- 86 grams | 3.03 ounces | ½ cup black beans
- 2 grams | 0.07 ounces | ½ teaspoon cumin
- 1 gram | 0.04 ounces | ¼ teaspoon chilli powder
- 5 grams | 0.05 ounces | ½ teaspoon garlic powder
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
- 5 grams | 0.02 ounces | ¼ teaspoon salt
FULL NUTRITIONAL INFORMATION
- Calories: 245 kilocalories
- Protein: 9.7 grams
- Fats: 3.1 grams
- Carbohydrates: 46.5 grams
- Fibre: 11.4 grams
- Sugar: 5.7 grams
- Sodium: 270 milligrams
PREPARATION
These steps are followed for the preparation of Spicy Sweet Potato With Roasted Black Beans:
- Preheat The Oven: Set your oven to 200 degrees Celsius. 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 to 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 to 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, coriander or a squeeze of lime.
PREPARATION TIME
5 minutes
COOKING TIME
40 minutes
TIPS
Here are some helpful tips for the preparation of Spicy Sweet Potato With Roasted Black Beans:
- Faster Cooking Method: Cut the sweet potato in half lengthwise before baking to reduce cooking time by 10 to 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 coriander for a bright and 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 and savoury flavour.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the refrigerator 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 refrigerator before reheating.
- Reheating: Warm in the oven at 180 degrees Celsius for 5 to 7 minutes or microwave for 1 to 2 minutes.
