Baked Sweet Potatoes with Black Beans and Dilly Hummus
Ingredients
- 2 medium sweet potatoes, cut in half
- 1/2 medium lime, juiced
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 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 (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)
Optional toppings
- roasted chickpeas (optional)
- guacamole (optional)
Preparation
Preheat oven to 400°F (200°C)
Cut sweet potatoes in half lengthwise and place cut-side down on a baking sheet
Bake for 40-50 minutes until tender
While sweet potatoes bake, prepare dilly hummus by mixing hummus, garlic, lemon juice, maple syrup, dill, and water or plant-based milk until smooth
Drain and rinse black beans
Halve cherry tomatoes and slice green onions
Once sweet potatoes are baked, top with black beans, cherry tomatoes, and green onions
Add optional roasted chickpeas and guacamole
Drizzle with dilly hummus and sriracha
Notes
For roasted chickpeas, use store-bought or your favorite recipe
For guacamole, use store-bought or your favorite recipe
