Baked Sweet Potatoes with Toppings
Ingredients
- 2 medium sweet potatoes, cut in half
- 1/2 medium lime, juiced
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- roasted chickpea recipe (optional)
- 1, 19 oz tin black beans, drained and rinsed
- 12 cherry tomatoes, halved
- 2-3 green onions, sliced
- sriracha drizzles (optional)
- 1 guacamole recipe (optional)
Dilly hummus mixture
- 1/2 cup hummus
- 2-4 cloves garlic, minced
- 1/2 medium lemon, juiced (to taste)
- 1/4 teaspoon maple syrup
- 1-2 tablespoons fresh dill, finely chopped (to taste)
- 1-2 tablespoons water or plant-based milk (for thinning)
Preparation
Preheat oven to 400°F and bake sweet potato halves until tender, about 30-40 minutes
In a bowl, mix lime juice, cinnamon, and cumin, then rub or drizzle over the sweet potatoes before or after baking
Prepare dilly hummus by combining hummus, minced garlic, lemon juice, maple syrup, chopped dill, and water or milk in a blender or by stirring until smooth
Drain and rinse black beans, then heat them in a pan or microwave if desired
Assemble by topping baked sweet potatoes with black beans, dilly hummus, cherry tomatoes, green onions, and optional guacamole and sriracha
Serve immediately for best flavor and texture
Tips
This dish is simple and customizable; add or omit optional components based on preference
For extra flavor, roast chickpeas separately if using the optional recipe
Adjust seasonings to taste for a personalized touch
