This meat-free dinner is adapted from a recipe my husband found on his favorite cycling podcast website. So you know it’s got to be good if it was developed with athletes in mind, right? Well, we made this and dug into it and thought we went to heaven. The spicy smoky flavor of the black beans combined with the creamy sweet potato is a marriage of flavors that’s meant to be. I’m not kidding, try it and if you don’t see angels I will eat my cycling socks.
Tools
- 1 small sharp knife
- 1 medium sharp knife
- 1 cutting board
- citrus juicer
- 1/2-cup dry measuring cup
- set of measuring spoons
- large spoon for scooping salsa
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 3-4 sweet potatoes about 3 lb
- 14 oz can black beans drained and rinsed
- 1 cup large tomato diced (or use 1 cup of canned diced tomatoes, drained)
- 1/2 cup scallions minced
- 1/2 cup cilantro minced
- 1 juice and zest of lime
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- Optional garnishes cilantro, plain yogurt (greek works best), sriracha sauce, etc.
Ingredients
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Instructions
- Pierce each potato 3 or 4 times with a sharp knife and place on a microwave-safe plate. Heat in the microwave until cooked through, 6-7 minutes. (Alternatively, bake in the oven for 45-60 minutes at 350 degrees F.)
- Do all the draining, rinsing, chopping and mincing mentioned in the recipe.
- Combine all remaining ingredients in a medium bowl: black beans through cayenne. Toss well.
- To serve, slice open each sweet potato and stuff with equal portions of the black bean salsa.
- Top with garnish as desired.
Recipe Notes
Tips and Timesavers
- Lots of chopping in this recipe so anything you can purchase pre-chopped will make a difference in your time investment.
Notes
- Adapted from a recipe by Liz DellaCroce.
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