Baked Sweet Potatoes with Black Beans and Hummus
Ingredients
- 2 medium sweet potatoes, cut in half
- 1/2 medium lime, juiced
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1 (19 oz) tin black beans, drained and rinsed
- 12 cherry tomatoes, halved
- 2-3 green onions, sliced
- sriracha (optional)
Dilly hummus
- 1/2 cup hummus
- 2-4 cloves garlic, minced
- 1/2 medium lemon, juiced
- 1/4 tsp maple syrup
- 1-2 tbsp fresh dill, finely chopped
- 1-2 tbsp water or plant-based milk
Optional toppings
- roasted chickpeas (optional)
- guacamole (optional)
Preparation
Preheat oven to 400 degrees Fahrenheit
Cut sweet potatoes in half lengthwise and place on a baking sheet
Drizzle sweet potatoes with lime juice and sprinkle with cinnamon and cumin
Bake for 25 to 35 minutes until tender
In a small bowl, mix hummus, garlic, lemon juice, maple syrup, dill, and water or plant-based milk until smooth
Drain and rinse the black beans
Halve the cherry tomatoes and slice the green onions
Top each baked sweet potato half with black beans, cherry tomatoes, and green onions
Drizzle with dilly hummus and sriracha
Notes
Roasted chickpeas and guacamole are optional toppings and require separate preparation
