Save Tender roasted sweet potatoes topped with flavorful black beans, fresh vegetables, and zesty yogurt sauce for a wholesome, hands-off weeknight dinner.
This dish quickly became a favorite in my family because it’s easy to prepare and packed with flavor, perfect for busy weeknights.
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Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed
- Black Bean Filling: 1 (15 oz/425 g) can black beans, drained and rinsed, 1 small red onion, finely diced, 1 red bell pepper, diced, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1 tbsp olive oil, Salt and pepper to taste
- Toppings: 1/2 cup (60 g) shredded sharp cheddar cheese (optional), 1 avocado, diced, 1/4 cup (10 g) fresh cilantro, chopped, 1/4 cup (30 g) sliced jalapeños (optional), 2 green onions, sliced
- Yogurt Sauce: 1/2 cup (120 g) plain Greek yogurt, 1 tbsp lime juice, 1/2 tsp garlic powder, Salt and pepper to taste
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Instructions
- Step 1:
- Preheat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Place directly on the oven rack or on a baking sheet lined with foil. Bake for 40–50 minutes, or until tender when pierced with a knife.
- Step 2:
- While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Sauté red onion and bell pepper for 3–4 minutes until softened. Add black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 2–3 minutes, stirring occasionally. Remove from heat.
- Step 3:
- In a small bowl, mix Greek yogurt, lime juice, garlic powder, salt, and pepper to make the sauce. Set aside.
- Step 4:
- When the sweet potatoes are ready, carefully cut them open lengthwise and fluff the insides with a fork.
- Step 5:
- Top each sweet potato with black bean mixture, cheddar cheese (if using), avocado, cilantro, jalapeños, and green onions.
- Step 6:
- Drizzle with yogurt sauce and serve immediately.
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Required Tools
Baking sheet or oven rack, Skillet, Knife and cutting board, Mixing bowls, Spoon or spatula
Allergen Information
Contains Milk (cheddar cheese, Greek yogurt). For dairy-free preparation, use plant-based cheese and yogurt. Always double-check product labels for allergens.
Nutritional Information
Calories 380, Total Fat 11 g, Carbohydrates 60 g, Protein 12 g per serving
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This recipe is easily adjustable and perfect for meal prepping your week ahead.
Recipe FAQs
- → How do I know when the sweet potatoes are done baking?
Sweet potatoes are ready when a fork easily pierces through the skin and flesh, typically after 40–50 minutes at 400°F.
- → Can I prepare the black bean filling ahead of time?
Yes, you can sauté the black bean mixture a few hours in advance and reheat gently before assembling.
- → What can I use as a substitute for Greek yogurt in the sauce?
Plant-based yogurt works well for a dairy-free or vegan alternative, maintaining the creamy tang.
- → Is it possible to add protein to this dish?
Adding cooked shredded chicken or ground turkey enhances protein content and complements the flavors.
- → How spicy will the toppings make the dish?
The jalapeños add a mild to moderate heat, which can be adjusted or omitted according to preference.
