Mexican-Style Roasted Sweet Potatoes
This nutritious Mexican-style Roasted Sweet Potato recipe features a gorgeous blend of black beans, corn, and avocado, topped with a creamy plant-based yogurt cilantro sauce.
Servings
Ingredients
- 2 medium sweet potato about 500 g total
- 1 cup black beans cooked
- ⅓ cup corn cooked
- ½ avocado diced
- 8 cherry tomatoes chopped in half
- ¼ red onion finely chopped
- ¼ tsp sea salt flakes
- 1 tbsp lime juice divided
- 1 cup red cabbage shredded
- 2 tbsp broccoli sprouts
Yogurt Cilantro Sauce
- ½ cup dairy-free yogurt I used soy
- ½ jalapenos
- ½ cup cilantro
- 2 tbsp hemp seeds
- 1 tsp ground cumin
- 1 tbsp lime juice
Instructions
- Preheat your oven to 400 °F.
- Prepare the potatoes: Slice the sweet potatoes in half lengthwise. Place the sweet potatoes face down on a baking tray lined with parchment paper. Bake for 45 minutes on the middle rack of the oven until tender.
- Prepare the filling: In a bowl, mix together black beans, corn, avocado, cherry tomatoes, red onion, salt, and ½ tbsp of lime juice.
- In a separate bowl, massage the red cabbage with ½ tbsp of lime juice until it turns bright pink.
- Prepare the Yogurt Cilantro Sauce: blend the yogurt, jalapeños, lime juice, cilantro, hemp seeds, and cumin until smooth.
- Assemble: Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork.
- Top the sweet potatoes with the black bean mixture, massaged cabbage, and broccoli sprouts. Drizzle generously with the Yogurt Cilantro Sauce and enjoy!
Video
Notes
Jalapenos: for a milder sauce, skip entirely or remove the seeds.
Nutritional Information - Per Serving
Calories 550kcal | Carbohydrates 64g | Protein 24g | Fat 16g | Sodium 401mg | Fiber 22g | Vitamin A 1940IU | Vitamin C 102mg | Calcium 227mg | Iron 6mg