Roasted sweet potatoes filled with black beans, fresh vegetables, and a tangy yogurt topping for a simple meal.
# What you'll need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Black Bean Filling
02 - 1 can (15 oz) black beans, drained and rinsed
03 - 1 small red onion, finely diced
04 - 1 red bell pepper, diced
05 - 1 teaspoon ground cumin
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon chili powder
08 - 1 tablespoon olive oil
09 - Salt and pepper, to taste
→ Toppings
10 - ½ cup shredded sharp cheddar cheese (optional)
11 - 1 avocado, diced
12 - ¼ cup fresh cilantro, chopped
13 - ¼ cup sliced jalapeños (optional)
14 - 2 green onions, sliced
→ Yogurt Sauce
15 - ½ cup plain Greek yogurt
16 - 1 tablespoon lime juice
17 - ½ teaspoon garlic powder
18 - Salt and pepper, to taste
# Preparation steps:
01 - Preheat oven to 400°F. Pierce each sweet potato multiple times with a fork and place directly on the oven rack or a foil-lined baking sheet. Roast for 40 to 50 minutes, until tender when pierced with a knife.
02 - Heat olive oil in a skillet over medium heat. Sauté the diced red onion and bell pepper for 3 to 4 minutes until softened. Add black beans, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally, then remove from heat.
03 - Combine Greek yogurt, lime juice, garlic powder, salt, and pepper in a small bowl. Mix well and set aside.
04 - When sweet potatoes are done, carefully slice open lengthwise and fluff the flesh with a fork. Top each with the black bean mixture, cheddar cheese if using, diced avocado, chopped cilantro, sliced jalapeños, and green onions.
05 - Drizzle with the prepared yogurt sauce and serve immediately.
