Tender baked sweet potatoes filled with black beans, avocado, cheese, and vibrant toppings for a hearty meal.
# Components:
→ Vegetables
01 - 4 medium sweet potatoes, scrubbed
02 - 1 cup canned black beans, drained and rinsed
03 - 1 cup cherry tomatoes, halved
04 - 1 avocado, diced
05 - 2 green onions, thinly sliced
06 - 1/4 cup fresh cilantro, chopped
→ Dairy (optional)
07 - 1/2 cup shredded cheddar cheese (vegan alternative optional)
08 - 1/4 cup sour cream or Greek yogurt (dairy-free alternative optional)
→ Spices & Seasonings
09 - 1 teaspoon olive oil
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon chili powder
13 - Salt and black pepper, to taste
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce each sweet potato several times with a fork. Rub with olive oil and sprinkle with salt. Arrange on the prepared baking sheet.
03 - Bake for 45 to 50 minutes until tender and easily pierced with a fork.
04 - Combine black beans, ground cumin, smoked paprika, chili powder, salt, and pepper in a small saucepan. Warm over low heat for 5 minutes, stirring occasionally.
05 - Allow sweet potatoes to cool slightly, then slice lengthwise and gently fluff the flesh with a fork.
06 - Top each potato with the seasoned black beans, cherry tomatoes, shredded cheddar cheese, diced avocado, sliced green onions, chopped cilantro, and a dollop of sour cream or yogurt.
07 - Serve immediately while hot, adding extra toppings as preferred.
