Description
sweet potatoes are spiced up and roasted then served with creamy mexican-style black beans and a lime avocado yogurt sauce
Ingredients
Scale
For the sweet potatoes:
- 1 cup peeled, cubed sweet potato
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- Olive oil
For the black beans:
- 1 can low sodium black beans (don’t drain or rinse!)
- 1/2 medium red onion, diced
- 3 cloves garlic, peeled & minced
- 1/4 cup fresh cilantro, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon olive oil
- Pinch of salt
For the avocado lime yogurt sauce:
- 1 cup plain whole milk siggi’s
- 1 medium avocado
- Juice of 1 lime
- 1/2 teaspoon lime zest
- Salt & pepper, to taste
- Optional: 2 tablespoons finely chopped cilantro
For the bowl:
- Brown rice (or other grain) and chips for serving over
- Optional for garnish: additional cilantro, hot sauce, pepitas
Instructions
For the sweet potatoes:
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Place sweet potatoes in a single layer on a baking sheet and toss with olive oil and spices. Bake for 20-30 minutes or until tender and lightly browned
For the black beans:
- Place a non-stick saucepan over medium-high heat then add olive oil, onion and garlic. cook 3-4 minutes then add beans, cilantro, cumin and salt. Stir to combine and cook for 15-20 minutes.
For the avocado lime yogurt sauce:
- Add all ingredients to a food processor or blender and blend until smooth. Taste and adjust flavor as needed.
For the Bowls:
- Serve sweet potatoes and black beans over any grain, in a wrap or with chips and desired toppings!
Keywords: sweet potato, cumin, chipotle chili powder, paprika, black beans, cilantro, red onion
