Description
Sweet potatoes get a savory makeover with hearty black beans, cumin, and a touch of tahini. A simple, satisfying vegetarian meal.
Ingredients
Units
Scale
- 1 whole sweet potato
- 1/2 cup cooked black beans
- 1 clove garlic
- 2 tbsp olive oil
- 1 dash cumin powder
- Salt
- Several cilantro leaves
- Tahini
Instructions
- Preheat oven to 350°F (177°C).
- Wash potato under running water, pat dry, and set aside.
- Place potato on a square piece of aluminum foil. Poke the potato several times with a fork, drizzle with 1 tablespoon of olive oil, wrap in foil, and bake in the preheated oven for 45 minutes.
- While potato bakes, prepare the black beans: In a medium saucepan, heat olive oil over medium heat. Add garlic and cook until fragrant. Add cumin powder, black beans, and salt.
- Toss beans in oil until warmed through. Taste and adjust seasoning as needed.
- Add cilantro leaves and set aside.
- After 45 minutes, remove potato from oven, unwrap from aluminum foil, and let cool slightly.
- To serve, cut potato halfway through down the middle. Spoon beans onto the potato and drizzle with a teaspoon of tahini. Eat immediately.
Notes
- For optimal sweetness, choose sweet potatoes that are firm and heavy for their size.
- Leftover stuffed sweet potatoes can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
- If you don’t have tahini, a dollop of plain yogurt or a squeeze of lime juice makes a delicious alternative.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Latin
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 10
- Protein: 15