Creative Roasted Sweet Potatoes with Black Beans and Avocado
A delightful fusion of flavors, these roasted sweet potatoes are filled with a savory black bean and corn mixture, topped with a fresh avocado and lime dressing.
Ingredients
For the Sweet Potatoes
- 2 large sweet potatoes Choose firm sweet potatoes.
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Filling
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1 large bell pepper, chopped
- ½ large onion, chopped
For the Topping
- 1 large avocado, diced
- ¼ cup fresh cilantro, chopped
- 1 large lime, juiced
- optional Greek yogurt or sour cream for serving Optional toppings.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and scrub the sweet potatoes. Cut them in half lengthwise and place them on a baking sheet, cut side up.
- Drizzle olive oil over the sweet potatoes. Sprinkle salt, black pepper, garlic powder, and smoked paprika evenly on top.
Roasting and Filling
- Roast in the oven for about 25-30 minutes or until tender.
- While the sweet potatoes are roasting, heat a skillet over medium heat. Add the chopped bell pepper and onion. Sauté for about 5 minutes until soft.
- Add black beans and corn to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.
Topping and Serving
- In a small bowl, combine diced avocado, chopped cilantro, and lime juice. Mix gently.
- Once the sweet potatoes are done, remove them from the oven. Use a fork to gently mash the flesh slightly.
- Pile the black bean mixture onto the sweet potatoes, then top with the avocado mixture.
- Serve warm, and if desired, add a dollop of Greek yogurt or sour cream on top.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Cooked sweet potatoes can also be frozen for up to three months.