Tender baked sweet potatoes with black beans, avocado, cherry tomatoes, and cheddar toppings.
# What You’ll Need:
→ Vegetables
01 - 4 medium sweet potatoes, scrubbed
02 - 1 cup canned black beans, drained and rinsed
03 - 1 cup cherry tomatoes, halved
04 - 1 avocado, diced
05 - 2 green onions, thinly sliced
06 - 1/4 cup fresh cilantro, chopped
→ Dairy (optional)
07 - 1/2 cup shredded cheddar cheese (substitute with vegan cheese for dairy-free)
08 - 1/4 cup sour cream or Greek yogurt (use dairy-free alternative if preferred)
→ Spices & Seasonings
09 - 1 teaspoon olive oil
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon chili powder
13 - Salt and black pepper, to taste
# How to Make It:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Pierce each sweet potato multiple times with a fork, rub evenly with olive oil, sprinkle with salt, and arrange on the prepared baking sheet.
03 - Bake in the preheated oven for 45 to 50 minutes until tender and easily pierced with a fork.
04 - Combine black beans, ground cumin, smoked paprika, chili powder, salt, and pepper in a small saucepan and heat over low for 5 minutes, stirring occasionally.
05 - Allow baked sweet potatoes to cool slightly, then slice open lengthwise and gently fluff the flesh with a fork.
06 - Top each sweet potato with the warm black bean mixture, cherry tomatoes, shredded cheddar cheese, diced avocado, sliced green onions, chopped cilantro, and a dollop of sour cream or Greek yogurt.
07 - Serve immediately while warm, adding extra toppings as desired.
