Baked Sweet Potatoes with Toppings
Ingredients
- 2 medium sweet potatoes, cut in half*
- 1/2 medium lime, juiced
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- roasted chickpea recipe* (optional)
- 1, 19 oz tin black beans, drained and rinsed
- 1 guacamole recipe (optional)*
- 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 (to taste)
- 1/4 tsp maple syrup
- 1-2 tbsp fresh dill, finely chopped (to taste)
- 1-2 tbsp water or plant-based milk (for thinning)
Preparation
Preheat oven to 200°C and bake the sweet potato halves for 30-40 minutes until tender
While baking, prepare the dilly hummus by mixing hummus, minced garlic, lemon juice, maple syrup, chopped dill, and water or plant-based milk until smooth
If using, prepare the optional roasted chickpeas and guacamole according to their respective recipes
Once sweet potatoes are baked, top with drained black beans, optional roasted chickpeas, cherry tomatoes, green onions, guacamole, drizzles of dilly hummus, and sriracha