These delicious baked sweet potatoes with black bean salsa are served with a creamy avocado dressing. Such an easy and tasty meal!
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These delicious baked sweet potatoes with black bean salsa are served with a creamy avocado dressing. Such an easy and tasty meal!
To reduce the cooking time, cut the sweet potatoes in half lengthwise. You can prepare the black bean salsa and the creamy avocado dressing while the sweet potatoes are in the oven. Once cooked, simply create a small cavity in the flesh of the sweet potatoes and spoon a generous amount of black bean salsa on top of the potatoes.
The quantities for the black bean salsa are quite generous so if you have any leftovers, serve them the next day in a wrap.
This recipe for baked sweet potatoes with black bean salsa is bursting with some beautiful Mexican flavours. This is a popular meal for the whole family.
Sweet potatoes are a powerhouse of nutritional goodness and taste fantastic. They are rich in fibre and are a good source of beta-carotene, vitamin B and C, as well as antioxidants.
I love cooking with them as they accommodate many different types of spices such as in my sweet potato & chickpea Moroccan stew or these sweet and soft baked sweet potatoes with a topping of mild and juicy spinach chana masala.
I hope you enjoy this baked sweet potatoes with black bean salsa recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Baked Sweet Potatoes with Black Bean Salsa [vegan] [gluten free]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 4 sweet potatoes
- 800g can black beans
- 150 g corn
- 1 orange pepper
- 150 g cherry tomatoes
- 1 small red onion
- 2 Tbsp chopped coriander
- 2 Tbsp olive oil + extra for sweet potatoes
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp chilli powder
- 1 large garlic clove
- lime juice to taste
CREAMY AVOCADO DRESSING:
- 2 medium avocadoes
- 1/2 tsp Dijon mustard
- 1 tsp ground coriander
- 15 g fresh coriander
- 1 garlic clove
- 1/2 tsp salt
- 1 Tbsp olive oil
- 6 Tbsp water or more if you want a more liquid consistency
- lime juice to taste
TO SERVE:
- extra fresh coriander
- red chillis
Instructions
- Preheat the oven to 220C/200C Fan/Gas 7.
- Clean the sweet potatoes. Cut them in halves lengthwise and place on a roasting tray. Drizzle with some olive oil and cook for around 45mins until soft.
- Prepare the black bean salsa while the sweet potatoes are in the oven. Mix together in a large bowl the drained black beans, corn, cherry tomatoes (cut into eighths), pepper (cut into small dice), finely sliced red onion and 2 Tbsp of freshly chopped coriander.
- In a separate bowl, mix together 2 Tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp chilli powder, 1 large garlic clove (grated). Add this dressing to the black bean salsa. Season to taste with lime juice and salt.
- To make the creamy avocado dressing, place the avocado flesh in a blender. Add Dijon mustard, 1 tsp ground coriander, 15g fresh coriander, 1 garlic clove, 1/2 tsp salt, 1 Tbsp olive oil and 6 Tbsp water. Whizz together until smooth. Season to taste with lime juice. If you prefer a thinner consistency, add a bit more water and whizz again until you have your desired thickness.
- When the sweet potatoes are cooked, take them out of the oven. Grate the flesh with a fork to create a small cavity. Spoon the black bean salsa generously on top of each sweet potato half.
- Serve straight away with the creamy avocado dressing on the side and some extra fresh coriander and red chillis on top if desired.
Nutrition
Find this recipe online:
Baked Sweet Potatoes with Black Bean Salsa [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/baked-sweet-potatoes-black-bean-salsa-vegan-gluten-free/
I cannot wait to see your posts!
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