This post may contain affiliate links. Please read my disclosure policy.

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!

Like Vegetarian Recipes? Here’s some more!

5 from 8 votes

Print

Baked Sweet Potatoes with Warm Black Bean Salad

Prep Time

2 mins

Cook Time

10 mins

Total Time

12 mins

 

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.

Course: Main Course, Side

Cuisine: American

Servings: 4 sweet potatoes

Calories: 199 kcal

Author: Kylee

Ingredients

• 4 medium sweet potatoes
• 14.5oz can fire-roasted tomatoes
• 15oz can black beans drained and rinsed
• 1/2 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1 olive oil
• 1/4 cup cilantro chopped finely
• 1 lime juiced
• 4 Tbs sour cream
• Cilantro for garnish

Directions

1. Scrub the sweet potatoes, then cook the sweet potatoes in the microwave until they're soft - about 10 minutes.

2. Combine the tomatoes, black beans, spices, and olive oil in a microwave safe bowl. Cook in the microwave for 3 minutes.
3. Add 1/4 cup cilantro and the lime juice and mix thoroughly.

4. Cut deep into the sweet potatoes, and fill with the black bean salad.   

5. Top with sour cream and some extra cilantro.

Nutrition Facts

Baked Sweet Potatoes with Warm Black Bean Salad

Amount Per Serving

Calories 199 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 6mg 2%

Sodium 462mg 19%

Potassium 420mg 12%

Total Carbohydrates 32g 11%

Dietary Fiber 10g 40%

Sugars 3g

Protein 10g 20%

Vitamin A 13.9%

Vitamin C 9.5%

Calcium 8.3%

Iron 18.2%

* Percent Daily Values are based on a 2000 calorie diet.