Baked Sweet Potatoes with Black Bean Salsa [vegan] [gluten free]
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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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
Serving: 1servingCalories: 700kcalCarbohydrates: 102gProtein: 20gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gSodium: 1216mgPotassium: 2178mgFiber: 30gSugar: 15gVitamin A: 33777IUVitamin C: 73mgCalcium: 179mgIron: 7mg