Description
A warm, nourishing weeknight meal with roasted sweet potatoes, hearty black beans, quinoa, and creamy avocado.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup cooked black beans
- 1 cup cooked quinoa
- 1/2 cup corn
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 avocado, diced
- 1/4 cup Greek yogurt or sour cream
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Wash the sweet potatoes and pierce them several times with a fork so steam can escape while baking. Line a baking sheet with foil or parchment for easy cleanup.
- Place the pierced sweet potatoes on the baking sheet and bake at 400°F for 45 minutes to 1 hour, until a fork slides in easily and the centers feel soft. The skins will darken and the flesh will smell sweet and roasted.
- Combine the cooked black beans, cooked quinoa, and corn in a bowl. Stir in the cumin, paprika, and a pinch of salt and pepper. Taste and adjust seasoning.
- When the sweet potatoes are cool enough to handle, slice each one lengthwise and scoop out a little flesh to form a boat, leaving about 1/4 inch of sweet potato attached. Spoon the bean-quinoa mixture into each boat evenly. Top with diced avocado and a dollop of Greek yogurt or sour cream. Garnish with chopped cilantro and serve warm.
Notes
Serve these boats straight from the oven for the best texture. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 13g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 20g
- Protein: 19g
- Cholesterol: 10mg