Baked Sweet Potatoes with Toppings
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 ounce tin black beans, drained and rinsed
- 12 cherry tomatoes, halved
- 2-3 green onions, sliced
- sriracha drizzles (optional)
Dilly hummus
- 1/2 cup hummus
- 2-4 cloves garlic, minced
- 1/2 medium lemon, juiced
- 1/4 teaspoon maple syrup
- 1-2 tablespoons fresh dill, finely chopped
- 1-2 tablespoons water or plant-based milk (for thinning)
Optional additions
- guacamole recipe (optional)
Preparation
Preheat oven to 400°F and line a baking sheet
Cut sweet potatoes in half, brush with lime juice, and sprinkle with cinnamon and cumin
Bake sweet potato halves for 25-35 minutes until tender
While baking, prepare dilly hummus by mixing hummus, minced garlic, lemon juice, maple syrup, chopped dill, and water or milk until smooth
Drain and rinse black beans, halve cherry tomatoes, and slice green onions
Once baked, top sweet potatoes with black beans, dilly hummus, optional guacamole, cherry tomatoes, green onions, and sriracha drizzles
Tips
Adjust seasonings and toppings to taste for customization
Roasted chickpeas and guacamole can be prepared separately using external recipes if desired
