Southwestern Sweet Potatoes and Black Beans
Savor the bold and vibrant flavors of Southwestern Sweet Potatoes and Black Beans—a hearty, plant-based recipe that's perfect for weeknight dinners or meal prep! Sweet potatoes are roasted to caramelized perfection with a smoky blend of chili powder, cumin, and paprika, then tossed with a protein-packed mix of black beans, sautéed onions, and sweet corn. Fresh lime juice and cilantro add a zesty, aromatic finish, while optional avocado and a dash of hot sauce elevate each bite for added creaminess and heat. Ready in just 45 minutes, this colorful, nutrient-rich dish is not only gluten-free and vegan but also bursting with southwestern flair. Serve it as a main or a flavorful side and enjoy a wholesome, crowd-pleasing meal that’s as delicious as it is easy to make!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 1.5 teaspoons salt
- 1 15-ounce can black beans
- 0.5 medium red onion
- 1 cup frozen corn
- 2 cloves garlic
- 1 whole lime
- 0.25 cup cilantro
- 1 medium avocado (optional)
- 1 dash hot sauce (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Peel the sweet potatoes and cut them into 1-inch cubes. Place them in a large mixing bowl.
Drizzle the sweet potatoes with 2 tablespoons of olive oil. Sprinkle with chili powder, cumin, smoked paprika, and 1 teaspoon of salt. Toss until well coated.
Spread the sweet potatoes evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly browned.
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Dice the red onion and mince the garlic. Add the onion to the skillet and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Drain and rinse the black beans. Add them to the skillet along with the frozen corn, remaining 0.5 teaspoon of salt, and a squeeze of lime juice. Stir and cook for 5-7 minutes until warmed through.
Chop the cilantro and set aside. If using avocado, dice it and set aside as well.
Once the sweet potatoes are finished roasting, combine them with the black bean mixture in a large serving bowl. Toss gently to mix.
Sprinkle the dish with chopped cilantro and add diced avocado on top if desired. Serve with additional lime wedges and hot sauce for extra flavor.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5126 mg | 223% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 29.1 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
