Tender baked sweet potatoes topped with black beans, tomatoes, avocado, cheddar, and fresh herbs for a hearty meal.
# Ingredient List:
→ 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 (use vegan cheese for dairy-free)
08 - 1/4 cup sour cream or Greek yogurt (use dairy-free alternative if desired)
→ 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
# Step-by-Step Instructions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce each sweet potato multiple times with a fork. Rub lightly 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 - In a small saucepan, combine black beans, ground cumin, smoked paprika, chili powder, salt, and pepper. Warm over low heat for 5 minutes, stirring occasionally.
05 - Once baked, allow sweet potatoes to cool slightly. Slice each lengthwise and gently fluff the flesh with a fork.
06 - Top each sweet potato with warmed black beans, halved cherry tomatoes, shredded cheddar cheese, diced avocado, sliced green onions, chopped cilantro, and a dollop of sour cream or Greek yogurt.
07 - Serve while warm, adding additional toppings to preference.
