Baked Sweet Potatoes with Black Beans and Hummus
Ingredients
- 2 medium sweet potatoes
- 1/2 medium lime
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1, 19 oz tin 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
- 1, 19 oz can 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
- 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 (leave skin on).
Squeeze lime juice on cut side of sweet potatoes. Sprinkle with a pinch of cinnamon, cumin, and salt.
Place cut side down on baking sheet. Put in oven for 25-40 minutes until soft and caramelized (cooking time may vary depending on size and oven).
For roasted chickpeas (optional): Drain and rinse 1, 19 oz 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 after 15 minutes and check after another 5 minutes; remove if done before potatoes.
For dilly hummus: Mix together hummus, garlic, lemon juice, maple syrup, dill, and water or plant-based milk as needed for thinning to drizzle.
For guacamole (optional): Mash 1-2 ripe avocados, add 1/2 to 1 lime juiced, 2 tbsp chopped cilantro, 2 tbsp minced red onion, and pinch of salt to taste.
Assemble by adding black beans, roasted chickpeas if made, dilly hummus, guacamole, halved cherry tomatoes, sliced green onions, and sriracha drizzles to the baked sweet potatoes.
