Looking for a vegetarian recipe that's packed with flavour, easy to make, kid-friendly, and ideal for meal-prep, or perhaps an idea to try for your Meatless Monday?
Then you’ll want to try this Black Bean Baked Sweet Potatoes recipe!
Whether you’re vegetarian, meat-eater, or just looking for ways to incorporate more vegetarian & plant-based meals into your weekly schedule, then this is such a great staple recipe.
Black beans contain a good amount of protein, fibre, folate, magnesium, potassium, and helps to stabilize blood sugar levels because they’re lower on the glycemic index.
Sweet potatoes, with their beautiful orange-hue are full of antioxidants. They are nutrient-dense, and contain fibre, vitamin A, B6, C, manganese, potassium, copper, and niacin. Keep in mind that we should be eating mostly nutrient-dense foods like these that contain a wide spectrum of vitamins and minerals, as we need them to support our health.
In this recipe, we also include a variety of vegetables that blend in beautifully with the flavours of this dish, including onions, garlic, jalapeño, bell peppers, zucchini, and mushrooms.
Black Bean Baked Sweet Potatoes Recipe
Yields: 6 servings
Total Time: 1 hour
Ingredients:
6 small to medium sweet potatoes
1 large red onion, diced
5 cloves garlic, minced
1 jalapeño, diced
2 zucchinis, quartered
2 bell peppers, chopped
1 pack cremini mushrooms (approx. 8 – 10 mushrooms), sliced
4 cans of black beans (398 ml), drained and rinsed
1 tbsp avocado oil, ghee, or grass-fed butter
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp dried oregano
1 tbsp paprika
1 tsp Himalayan sea salt
1 tsp garlic powder
1/2 tsp cayenne (optional)
Add-Ons:
Cheddar cheese, grated (we love Organic Meadow)
Salsa (we love Neal Brothers)
Guacamole (we love homemade or Yucatan Guacamole if we’re short on time)
Instructions:
1. Pre-heat oven to 400 degrees F. Wash sweet potatoes well and pat dry with a paper towel. Pierce the flesh with a fork and bake for 45 minutes to 1 hour. The cooking time will depend on how big your sweet potatoes are (the ones we used were small so they took about 50 minutes). Alternatively, if you are short on time, you can microwave the sweet potatoes for 3 – 4 minutes, and then put in the oven for another 30 – 35 minutes to cook.
2. While the sweet potatoes are baking, prepare the red onion, garlic, and jalapeño and set aside on a plate. Prepare the zucchinis, bell peppers, and mushrooms and set aside on another plate.
3. Heat a large pot over medium heat. Add the ghee, grass-fed butter, or avocado oil. Add the red onion, garlic, jalapeño, and cover the pot with the lid. Keep stirring every couple of minutes, until the onion is translucent (approximately 5 – 8 minutes).
4. Add the cumin, coriander, oregano, paprika, sea salt, garlic powder, and optional cayenne. Stir well.
5. Add the zucchinis, bell peppers, mushrooms, and stir again. Cover with the lid, and allow to cook for approximately 8 minutes.
6. Drain and rinse the cans of black beans in a colander. Add the black beans to the pot and stir well. Cover with the lid and allow to cook for 10 minutes, or until the zucchini is soft and tender.
7. When the sweet potatoes are cooked, they should be fork tender. Remove from the oven. With a sharp knife, slice the flesh on top once vertically and once horizontally, and carefully pull apart to open it up in the middle. Spoon on the black bean mixture.
8. Add the grated cheddar cheese, salsa, and guacamole. Enjoy!
Did you try this recipe? Let me know what you think and if you liked it, share it with friends and family!
Yours in best health,
Jasmin💚