Cookwith

Name: Roasted Sweet Potatoes Stuffed with Black Bean Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 large sweet potatoes; 1 (15 oz) can black beans, drained and rinsed; 1 small red onion, finely diced; 1 red bell pepper, diced; 2 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp chili powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 lime, juiced; 1/4 cup chopped fresh cilantro; 1/4 cup crumbled feta cheese (optional, for serving); 1 avocado, sliced (for serving)

Roasted Sweet Potatoes Stuffed with Black Bean Salsa

miradugm

This recipe transforms humble sweet potatoes and black beans into a vibrant, flavor-packed main dish. Roasting the sweet potatoes brings out their natural sweetness and creates crispy edges, while the black bean salsa adds a zesty, savory punch. The combination of creamy avocado, tangy lime, and fresh cilantro delivers a burst of color and freshness. This dish is not only visually stunning but also satisfying and packed with nutrients, making it perfect for a wholesome weeknight dinner or a crowd-pleasing meal prep option.

Ingredients

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash and dry the sweet potatoes. Cut them in half lengthwise and rub each half with 1 tablespoon olive oil. Place them cut-side down on the baking sheet.
Roast sweet potatoes for 25-30 minutes, until fork-tender and edges are caramelized.
While sweet potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
Add the black beans, cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Stir and cook for 2-3 minutes until heated through.
Remove from heat, then stir in lime juice and chopped cilantro.
Once sweet potatoes are roasted, flip them over and gently mash the flesh with a fork to create a well.
Spoon the black bean mixture evenly over each sweet potato half.
Top with crumbled feta cheese (if using) and sliced avocado.
Serve immediately, garnished with extra cilantro and lime wedges if desired.