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 (optional)
Roasted chickpeas
- 1, 19 oz can chickpeas
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp oregano
- pinch salt
- juice of 1/2 lemon
- hot pepper flakes to taste
Guacamole
- 1-2 ripe avocados
- 1/2 to 1 lime
- 2 tbsp chopped cilantro
- 2 tbsp red onion
- pinch salt
Preparation
Preheat oven to 400 F. Prepare baking sheet with parchment paper.
Wash sweet potatoes and cut them lengthwise in half, leaving skin on.
Squeeze lime juice on cut side of sweet potatoes and sprinkle with cinnamon, cumin, and salt.
Place cut side down on baking sheet and bake for 25-40 minutes until soft and caramelized.
Cooking time may vary depending on size and oven heat.
If making roasted chickpeas, add them to the baking sheet as per their instructions.
Roasted chickpeas
Drain and rinse 1, 19 oz can of chickpeas and pat dry.
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.
Bake, stirring after 15 minutes, and check after another 5 minutes; may need to remove before potatoes are done.
Dilly hummus
Mix together hummus, garlic, lemon juice, maple syrup, dill, and water or plant-based milk as needed for thinning to achieve drizzle consistency.
Guacamole
Mash 1-2 ripe avocados.
Add juice of 1/2 to 1 lime, 2 tbsp chopped cilantro, 2 tbsp minced red onion, and pinch of salt to taste, mixing well.
