Baked Sweet Potatoes with Warm Black Bean Salad

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Baked sweet potatoes topped with a warm black bean salad including tomatoes, garlic, spices, herbs, and lime –  finished with a dollop of sour cream.

These tasty little sweet potatoes could be a meal in themselves, and often are! I originally intended these as a side dish, and while that might also work for you – one of these – in and of itself – is plenty as a main meal.

See this black bean salad?? The taste is addictive! SO good – even the kids actually eat them. I use fire roasted tomatoes on purpose – the flavor is kicked up by the smokiness of those, and they’re just so convenient to have in the pantry. If you can’t find them, regular canned tomatoes are fine, I promise!!

Canned Tomatoes?!

Far from sacrificing taste & quality for convenience, I actually prefer the canned tomatoes vs using fresh in this recipe.

A simple meal that pleases… everyone? Say it ain’t so! Gluten-free, Vegetarian, and even VEGAN (if you leave off the sour cream) – everyone is happy, right?

How to cook sweet potatoes in the microwave

1. Scrub the sweet potatoes until clean.
2. Using a fork, prick each sweet potato a few times.
3. Cook in the microwave on high until they’re soft – about 10 minutes.
4. Remove from microwave, and let cool a few minutes before cutting open.

How to bake sweet potatoes in the oven

1. Heat the oven to 435 F
2. Scrub the sweet potatoes until clean.
3. Using a fork, prick each sweet potato a few times.
4. Bake for 40-50 minutes, or until tender.
5. Remove from oven, and let cool a few minutes before cutting open.

We LOVE sweet potatoes in our house, my favorite is the Slow Cooker Vegetarian Chili, and The Husband likes Sweet Potato Curry with Spinach and Cashews.

How to make Baked Sweet Potatoes with Warm Black Bean Salad

Making these is embarrassingly easy.

Bake the potatoes (oven or microwave), combine the rest of the ingredients (except cilantro), microwave for 3 minutes, slash your sweet potatoes… add the warm salad, top with sour cream and cilantro and DEVOUR.

Kitchen Hack:

Roll your limes on the counter under the palm of your hand. It loosens the lime, which releases the juices – you get more lime for your squeeze!

More delicious vegetarian dinners:

• Roasted Squash Risotto. Finished with basil and parmesan, this is a hearty side dish or a delicious vegetarian main course. Either way, it’s delicious!
• Vegetarian Chili (Slow Cooker). Perfect for cool weather, packed with peppers, onions, beans, tomatoes, and sweet potatoes – this is a great crockpot chili!
• Vegetable Barley Soup.  A vegan/vegetarian bowl of deliciousness that appeals to the whole family! The barley makes it very filling, and the vegetables bring great color and rich flavor.
• Spiced Red Lentil Dhal. Rich and hearty, this Red Lentil Dhal is great as a main dish! Warming delicious, and excellent to make ahead, or for a quick weeknight dinner!
• Easy Southwest Pasta Salad. Black beans, corn, red peppers, jalapenos, cilantro and red onions feature in this easy to make pasta salad. With the addition of the lime vinaigrette… oh, myyyyyyy. 
• Crustless Quiche (Spinach, Tomato and Feta). Superfood spinach is the star of the show in this healthy low carb crustless quiche with tomatoes, onions, and feta. Delicious warm, room temp, or chilled – this is a versatile and nutritious dish!
• Chickpea Spinach Curry. Great for cooler nights and perfect for the whole family. Both vegetarian AND vegan, this dish boasts the curry FLAVOR vs major heat, and is quick & easy to make!

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5 from 7 votes

Baked Sweet Potatoes with Warm Black Bean Salad

Baked sweet potatoes topped with a warm black bean salad including tomatoes, garlic, spices, herbs, and lime –  finished with a dollop of sour cream and cilantro.

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Suggested Equipment

Prep: 2 minutes

Cook: 10 minutes

Total : 12 minutes

Rate

yield: 4 sweet potatoes

Ingredients

• ▢ 4 medium sweet potatoes
• ▢ 14.5 oz fire-roasted tomatoes
• ▢ 15 oz black beans drained and rinsed
• ▢ 1/2 teaspoon garlic powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon ground coriander
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 teaspoon olive oil optional
• ▢ 1/4 cup cilantro chopped finely
• ▢ 3 Tablespoons lime juice fresh
• ▢ 4 Tablespoons sour cream
• ▢ 1 Tablespoon Cilantro for garnish

Instructions

• Scrub the sweet potatoes, then cook the sweet potatoes in the microwave until they’re soft – about 10 minutes.
• Combine the tomatoes, black beans, spices, and olive oil in a microwave safe bowl. Cook in the microwave for 3 minutes.
• Add 1/4 cup cilantro and the lime juice and mix thoroughly.
• Cut deep into the sweet potatoes, and fill with the black bean salad.   
• Top with sour cream and some extra cilantro.

nutrition facts

Calories: 199kcal (10%) Carbohydrates: 32g (11%) Protein: 10g (20%) Fat: 3g (5%) Saturated Fat: 1g (6%) Cholesterol: 6mg (2%) Sodium: 462mg (20%) Potassium: 420mg (12%) Fiber: 10g (42%) Sugar: 3g (3%) Vitamin A: 695IU (14%) Vitamin C: 7.8mg (9%) Calcium: 83mg (8%) Iron: 3.3mg (18%)

Nutritional Disclaimer

Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

Author: Kylee Cooks

Course:Main Course, Side

Cuisine:American

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