These Baked Sweet Potatoes with Black Bean Salsa are a delicious and nutritious plant-based meal that’s perfect for lunch or dinner. The natural sweetness of the roasted potatoes pairs beautifully with the zesty, protein-rich black bean salsa, creating a dish that’s both hearty and satisfying. Packed with fibre, vitamins, and plant-based protein, this recipe is vegan, gluten-free, and low in fat, making it a healthy yet satisfying option. Simple to prepare and bursting with flavour, it’s a great way to enjoy a wholesome meal with minimal effort.
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Hearty Baked Sweet Potatoes with Black Bean Salsa
These delicious baked sweet potatoes with black bean salsa are a vibrant, flavour-packed meal that is both wholesome and satisfying. Topped with a creamy avocado dressing, they offer the perfect balance of sweet, smoky, and zesty flavours, making them a fantastic choice for lunch or dinner. Such an easy and tasty meal!
The soft, caramelised sweet potatoes pair beautifully with the fresh and tangy black bean salsa, while the avocado dressing adds a rich and creamy finish. Vegan, gluten-free, and nutrient-dense, this dish is a nourishing option that the whole family will love.
To cut down on cooking time, simply slice the sweet potatoes in half lengthwise before baking them. This helps them roast more quickly while still achieving that deliciously tender and caramelised texture. While they ere in the oven, you can easily prepare the black bean salsa and avocado dressing, so everything is ready to serve once the sweet potatoes are done. When fully cooked, gently create a small cavity in the centre of each potato and generously spoon the black bean salsa on top, allowing the vibrant flavours to soak into the warm, soft flesh.
The black bean salsa is not only a great topping for sweet potatoes but also a versatile dish on its own. If you have any leftovers, try using them the next day in wraps, tacos, or as a side dish for another meal. It is a great way to add extra protein and fibre to your meals while reducing food waste.
This recipe is bursting with Mexican-inspired flavours, making it a popular choice for the whole family. Sweet potatoes are a powerhouse of nutritional goodness, packed with fibre, beta-carotene, vitamins B and C, and antioxidants. Not only do they taste fantastic, but they also support gut health, boost immunity, and provide long-lasting energy. Whether you’re looking for a quick weeknight meal or a healthy, flavourful dish to meal prep, these baked sweet potatoes with black bean salsa are an absolute must-try!
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.
Other Baked Sweet Potato Recipes To Try
- Baked Sweet Potato with Spinach Chana Masala
- Baked Sweet Potatoes with Smoky Beluga Lentils
- Air-Fryer Baked Sweet Potatoes with BBQ Pulled Jackfruit
- Purple Sweet Potatoes with Red Thai Spinach Curry
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/
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