Baked Sweet Potatoes with Black Beans and Guacamole
Ingredients
- 2 medium sweet potatoes
- 1/2 medium lime
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1 can (19 oz) black beans
- 1/2 cup hummus
- 2-4 cloves garlic
- 1/2 medium lemon
- 1/4 tsp maple syrup
- 1-2 tbsp fresh dill
- 1-2 tbsp water or plant-based milk
- 12 cherry tomatoes
- 2-3 green onions
- sriracha
Roasted chickpeas
- 1 can (19 oz) chickpeas
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp oregano
- pinch of salt
- juice of 1/2 lemon
- hot pepper flakes to taste
Guacamole
- 1-2 ripe avocados
- 1/2 - 1 lime
- 2 tbsp chopped cilantro
- 2 tbsp red onion
- pinch of salt
Preparation
Preheat oven to 400 F. Prepare baking sheet with parchment paper.
Wash sweet potatoes and cut them lengthwise in half, leaving skin on.
Squeeze lime juice on cut side of sweet potatoes and sprinkle with cinnamon, cumin, and salt.
Place cut side down on baking sheet and bake for 25-40 minutes until soft and caramelized.
If making chickpeas, they will go on this baking sheet as well.
Roasted chickpeas
Drain and rinse 1 can of chickpeas, pat dry, and place in a bowl.
Toss with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1 tsp oregano, pinch of salt, juice of 1/2 lemon, and hot pepper flakes to taste.
Spread in a single layer on the baking sheet with sweet potato halves.
Stir the chickpeas after 15 minutes, then check after another 5 minutes and remove when done if necessary.
Dilly hummus
Mix together the hummus, garlic, lemon juice, maple syrup, dill, and water or plant-based milk as needed for thinning.
Guacamole
Mash 1-2 ripe avocados.
Add juice of 1/2 to 1 lime, 2 tbsp chopped cilantro, 2 tbsp minced red onion, and a pinch of salt to taste.
