Don't mind the cracked plate. These are the hubby's dishes from his bachelor days. I recently decided it was time we "donate" them when I found some cute new plates on sale. I'm feeling like more of a grown up each day!
This is a great stand-alone dinner (or lunch) option for a meatless Monday or a plant based meal as the fiber and protein from the beans will leave you feeling full. Sweet potatoes are also a great source of dietary fiber as well as vitamins A, C, B6, potassium and manganese making them a stellar choice for expecting moms and breastfeeding moms. Read this article for more information on why manganese is especially important for these two groups.
If you're opting to go the stuffed route, you'll skip the roasting part of the instructions. Instead, prick your potatoes a few times with a fork, then wrap with foil and place in an oven heated to 425 for 45 minutes or until they're soft to the touch. I like to let mine bake until they are super soft and oozing out of the skin! Then stuff your spuds with any of the goodies below and enjoy!
If you're opting for the sweet potato bowl option (first picture) simply follow the step-by-step instructions below. You can leave the skins on if you prefer (which I normally do). My tot seems to be refusing sweet potatoes lately if the skins are still on so I peeled for this most recent recipe. If you're looking for a little more oomph I suggest adding some cooked brown rice to your bowl. Top with your favorite fixings and prepare yourself for a bowl full of flavor!
4-5 large sweet potatoes, peeled and cubed
1 cup cooked black beans, drained and rinsed
1 bell pepper, diced
1/2 red onion, diced
1/2 avocado, sliced
1 cup cilantro, roughly chopped
1 TBS ground cumin (+ more to taste)
Salt + pepper
1) Preheat oven to 425 degrees. Place cubed sweet potatoes in large baking pan. Drizzle with olive oil and pepper then stir to coat. Roast for 20-30 minutes until potatoes are fork tender.
2) While potatoes are roasting, drizzle 1-2 TBS olive or grapeseed oil into a sauce pan. Add onions and cook for 4-5 minutes or until they begin to soften. Add bell pepper, black beans and cumin. Stir 3-5 minutes more until beans/peppers are warmed through and cumin is well incorporated. Remove from heat.
3) Combine your sweet potatoes with the black bean mixture and gently stir to mix.
4) Spoon mixture into serving bowls. Top with cilantro, avocado, salsa, etc. and enjoy!