Baked sweet potatoes with black beans, veggies, lime crema and fresh garnishes for a hearty, vibrant vegetarian meal.
# Components:
→ Vegetables
01 - 4 medium sweet potatoes, scrubbed
02 - 1 red bell pepper, diced
03 - 1 small red onion, finely chopped
04 - 1 avocado, sliced
05 - 1 small bunch fresh cilantro, chopped
06 - 1 lime, cut into wedges
→ Beans
07 - 1 (15 ounce) can black beans, drained and rinsed
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili powder
11 - Salt and freshly ground black pepper, to taste
→ Lime Crema
12 - 1/2 cup sour cream or Greek yogurt
13 - Zest and juice of 1 lime
14 - Pinch of salt
# Method:
01 - Preheat the oven to 400°F. Prick sweet potatoes several times with a fork and place them on a baking sheet. Bake for 40–50 minutes, or until tender when pierced with a knife.
02 - While sweet potatoes are baking, heat a skillet over medium heat. Add a drizzle of olive oil, then sauté red onion and red bell pepper for 3–4 minutes until softened.
03 - Add black beans, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir and cook for 2–3 minutes until heated through. Remove from heat.
04 - In a small bowl, whisk together sour cream, lime zest, lime juice, and a pinch of salt to make the lime crema.
05 - Once the sweet potatoes are baked, cut a slit lengthwise in each and gently fluff the insides with a fork. Spoon the black bean mixture evenly into each sweet potato. Top with sautéed peppers and onions, avocado slices, and a dollop of lime crema.
06 - Garnish with chopped cilantro and serve with lime wedges.
