Tender sweet potatoes baked and topped with vibrant black beans, tomatoes, avocado, and cheese.
# What You'll Need:
→ Vegetables
01 - 4 medium sweet potatoes, scrubbed
02 - 1 cup canned black beans, drained and rinsed
03 - 1 cup cherry tomatoes, halved
04 - 1 avocado, diced
05 - 2 green onions, thinly sliced
06 - 1/4 cup fresh cilantro, chopped
→ Dairy (optional)
07 - 1/2 cup shredded cheddar cheese (substitute with vegan cheese for dairy-free)
08 - 1/4 cup sour cream or Greek yogurt (use dairy-free alternative if desired)
→ Spices & Seasonings
09 - 1 teaspoon olive oil
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon chili powder
13 - Salt, to taste
14 - Black pepper, to taste
# Steps to Follow:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Pierce each sweet potato several times with a fork, rub with olive oil, sprinkle with salt, and place on the prepared baking sheet.
03 - Bake for 45 to 50 minutes, until tender and easily pierced with a fork.
04 - In a small saucepan, combine black beans, cumin, smoked paprika, chili powder, salt, and pepper; warm over low heat for 5 minutes, stirring occasionally.
05 - Remove sweet potatoes from the oven and let cool slightly. Slice each lengthwise and gently fluff the flesh with a fork.
06 - Top each sweet potato with warmed black beans, cherry tomatoes, shredded cheddar cheese, diced avocado, green onions, chopped cilantro, and a dollop of sour cream or yogurt.
07 - Serve immediately while hot, adding extra toppings if desired.
