Baked Sweet Potatoes with Beans and Guacamole
Ingredients
- 2 medium sweet potatoes
- 1/2 medium lime
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1 19 oz tin black beans
- 12 cherry tomatoes
- 2-3 green onions
- sriracha (optional)
Roasted chickpeas
- 1 19 oz can of chickpeas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- pinch of salt
- juice of 1/2 lemon
- hot pepper flakes to taste
Dilly hummus
- 1/2 cup hummus
- 2-4 cloves garlic
- 1/2 medium lemon
- 1/4 teaspoon maple syrup
- 1-2 tablespoons fresh dill
- 1-2 tablespoons water or plant-based milk
Guacamole
- 1-2 ripe avocados
- 1/2 - 1 lime
- 2 tablespoons chopped cilantro
- 2 tablespoons 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. Bake for 25-40 minutes until soft and caramelized.
After baking, top with black beans, optional roasted chickpeas, dilly hummus, guacamole, halved cherry tomatoes, sliced green onions, and drizzles of sriracha.
Roast chickpeas
Drain and rinse 1 19 oz can of chickpeas, pat dry, place in a bowl.
Toss with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon oregano, pinch of salt, juice of 1/2 lemon, 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 when done.
Make dilly hummus
Mix together hummus, minced garlic, lemon juice, maple syrup, chopped dill, and water or plant-based milk as needed for thinning to drizzle.
Prepare guacamole
Mash 1-2 ripe avocados.
Add 1/2 - 1 lime juiced, 2 tablespoons chopped cilantro, 2 tablespoons minced red onion, pinch of salt to taste.
