Baked Sweet Potatoes with Black Beans and Chickpeas
Ingredients
- 2 medium sweet potatoes, cut in half
- 1/2 medium lime, juiced
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- roasted chickpea recipe (optional)
- 1, 19 oz tin black beans, drained and rinsed
- 1/2 cup hummus
- 2-4 cloves garlic, minced
- 1/2 medium lemon, juiced (to taste)
- 1/4 teaspoon maple syrup
- 1-2 tablespoons fresh dill, finely chopped (to taste)
- 1-2 tablespoons water or plant-based milk (for thinning)
- 1 guacamole recipe (optional)
- 12 cherry tomatoes, halved
- 2-3 green onions, sliced
- sriracha drizzles (optional)
Preparation
Preheat oven to 375°F
Bake sweet potatoes in oven at 375°F for 25-35 minutes until softened
While potatoes bake, prepare the filling by mixing black beans, hummus, minced garlic, lemon juice, maple syrup, and dill in a bowl, adding water or plant-based milk to thin as needed
Once potatoes are done, split them open and stuff or top with the bean mixture
Add cherry tomatoes, green onions, and optional roasted chickpeas or guacamole
Drizzle with sriracha if desired and serve
