Baked Sweet Potato with Black Beans, Avocado, and Salsa Recipe

Vivian Pearson

CSMS Magazine

Ingredients:

4 medium-sized sweet potatoes

1 can (15 ounces) black beans, drained and rinsed

1 ripe avocado, diced

1 cup salsa (store-bought or homemade)

1/4 cup chopped fresh cilantro (optional)

Salt and pepper to taste

Olive oil (for brushing sweet potatoes)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Scrub the sweet potatoes under running water to remove any dirt. Pat them dry with a paper towel.
3. Using a fork, poke several holes into each sweet potato. This allows steam to escape while they bake and prevents them from bursting open.
4. Place the sweet potatoes on the prepared baking sheet and lightly brush them with olive oil. Season with salt and pepper to taste.
5. Bake the sweet potatoes in the preheated oven for 45-60 minutes, or until they are tender and easily pierced with a fork. The exact baking time will depend on the size of your sweet potatoes.
6. While the sweet potatoes are baking, prepare the black beans, avocado, and salsa. In a small saucepan, heat the black beans over medium heat until warmed through. Season with salt and pepper to taste.
7. Dice the ripe avocado and set aside. If you’d like, you can squeeze a bit of lime juice over the avocado to prevent it from browning.
8. Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly for a few minutes.
9. To assemble, carefully slice each sweet potato lengthwise down the center, without cutting all the way through. Use a fork to gently fluff up the flesh.
10. Spoon some of the warm black beans onto each sweet potato, followed by diced avocado and salsa.
11. Garnish with chopped fresh cilantro, if desired, for added flavor and freshness.
12. Serve the baked sweet potatoes with black beans, avocado, and salsa immediately, and enjoy!

This dish is not only delicious but also nutritious, packed with fiber, protein, and healthy fats. It’s perfect for a satisfying weeknight dinner or a meatless meal option that everyone will love. Feel free to customize the toppings to suit your taste preferences, adding extras like grated cheese, sour cream, or hot sauce for an extra kick!

Also, see: Keep eating vegetables for a healthy heart

Grilled Chicken and Quinoa Salad with Mixed Greens Recipe

Note: Vivian Pearson is our newest collaborator.