Tender baked sweet potatoes topped with a colorful mix of black beans, avocado, tomatoes, and spices.
# What you'll need:
→ Vegetables
01 - 4 medium sweet potatoes, scrubbed
02 - 1 cup canned black beans, drained and rinsed
03 - 1 cup cherry tomatoes, halved
04 - 1 avocado, diced
05 - 2 green onions, thinly sliced
06 - 1/4 cup fresh cilantro, chopped
→ Dairy (optional)
07 - 1/2 cup shredded cheddar cheese (vegan cheese as dairy-free option)
08 - 1/4 cup sour cream or Greek yogurt (dairy-free alternative optional)
→ Spices & Seasonings
09 - 1 teaspoon olive oil
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon chili powder
13 - Salt and black pepper, to taste
# Method:
01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Pierce each sweet potato several times with a fork. Rub each with olive oil and sprinkle with salt. Arrange on the prepared baking sheet.
03 - Bake for 45 to 50 minutes until tender and easily pierced with a fork.
04 - While the potatoes bake, combine black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper in a small saucepan. Warm over low heat, stirring occasionally for 5 minutes.
05 - Allow baked sweet potatoes to cool slightly. Slice open lengthwise and gently fluff the flesh with a fork.
06 - Top each sweet potato with warmed black beans, cherry tomatoes, shredded cheddar cheese, diced avocado, sliced green onions, chopped cilantro, and a dollop of sour cream or Greek yogurt.
07 - Serve immediately while warm, adding extra toppings as preferred.
