Sweet Potatoes and Black Beans
Bright, zesty, and packed with plant-based goodness, this Sweet Potatoes and Black Beans recipe is a vibrant twist on wholesome comfort food. Perfectly roasted sweet potato cubes, seasoned with smoky paprika and earthy cumin, pair effortlessly with savory black beans infused with garlic, onion, and a hint of chili powder for a satisfying flavor punch. A fresh squeeze of lime and a sprinkle of chopped cilantro add an irresistible pop of freshness to this nutrient-rich dish. Ready in just 45 minutes, this recipe is not only quick and easy but also a great source of fiber, protein, and vitamins. Perfect for a hearty weeknight dinner or a meal prep staple, this gluten-free, vegan-friendly dish is sure to delight your taste buds while nourishing your body.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 15-oz can black beans
- 0.5 medium red onion
- 2 garlic cloves
- 0.5 teaspoon chili powder
- 1 lime
- 2 tablespoons cilantro (optional)
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash and peel the sweet potatoes. Cut them into 1-inch cubes and place them in a large mixing bowl.
Drizzle the sweet potato cubes with 1 tablespoon of olive oil. Sprinkle with ground cumin, smoked paprika, 0.5 teaspoon of salt, and black pepper. Toss to coat evenly.
Spread the seasoned sweet potato cubes onto the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
While the sweet potatoes are roasting, prepare the black beans. Drain and rinse the black beans, then set them aside.
Finely dice the red onion and mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and chili powder to the skillet and cook for an additional minute, stirring frequently to prevent burning.
Stir in the black beans and 0.5 teaspoon of salt. Cook for 4-5 minutes, stirring occasionally, until the beans are heated through.
Remove the skillet from heat and squeeze the juice of half a lime over the black beans. Stir to combine.
Assemble the dish by dividing the roasted sweet potatoes and seasoned black beans among plates. Garnish with chopped fresh cilantro and a wedge of lime, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3845 mg | 167% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 19.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 301 mg | 6% | |
*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.
