Jacket Sweet Potato With Black Beans
Perfect for a nourishing, flavorful meal.
Prep Time
5 minutes
COOK Time
50 minutes
TOTAL Time
55 minutes
Jacket Sweet Potato With Black Beans
Savor a roasted sweet potato crowned with a zesty, spiced black bean and colorful vegetable medley, enhanced by tangy lemon and fresh microgreens.
Ingredients (Serves 2)
- 1 tablespoon avocado oil
- 1 jacket sweet potato
- 1 medium ripe avocado
- 1 cup corn
- 1 cup tomato puree
- The following spices: 1 teaspoon salt, 1 teaspoon smoked paprika, 1 pinch asafoetida powder, 1 teaspoon ground cumin powder, 1 teaspoon ground flaxseed
- 1 tablespoon ginger, grated
- 1 cup colourful (red, orange, yellow, green) bell peppers, chopped
- 1 small jalapeno, diced
- 1 tablespoon tomato paste
- ½ cup fennel, chopped
- ½ cup celery, chopped
- 1 cup dried black beans, soaked and cooked
- 1 cup water
- 1 chipotle pepper
- ½ lemon
- ¼ cup chopped cilantro
- ¼ cup microgreens, for garnishing
Directions
- Preheat the oven to 425°F. Pierce the sweet potato several times with a fork, then place it on a foil-lined baking sheet. Drizzle with oil and roast for 40-50 minutes, until soft and slightly puffed.
- While the sweet potato is roasting, heat 1 tablespoon of avocado oil in a large pot over medium heat. Add the spices (salt, smoked paprika, asafoetida, cumin, flaxseed) and grated ginger. Stir to combine and release the flavors.
- Add the diced jalapeño, chopped fennel, and celery to the pot. Mix well.
- Stir in 1 tablespoon of tomato paste, soaked black beans, chopped bell peppers, tomato puree, and corn. Mix everything together until well combined.
- Add 1 cup of water, cover the pot, and let it simmer for 5-10 minutes to allow the flavors to meld.
- After simmering, stir in the chopped cilantro and remove the pot from the heat.
- Remove the sweet potato from the oven and slice it in half. Top each half with the black bean mixture, microgreens, and a squeeze of lemon juice. Enjoy!