Baked sweet potatoes topped with black beans, spinach, cherry tomatoes, cheese, and creamy garnishes.
# What You'll Need:
→ Vegetables
01 - 4 medium sweet potatoes, scrubbed
02 - 1 cup cherry tomatoes, halved
03 - 1 ripe avocado, diced
04 - 1/4 cup red onion, finely diced
05 - 2 cups baby spinach, roughly chopped
→ Dairy
06 - 1 cup shredded cheddar cheese (or dairy-free alternative)
07 - 1/2 cup sour cream or Greek yogurt
→ Beans & Protein
08 - 1 can (15 oz) black beans, drained and rinsed
→ Spices & Oils
09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - Salt and pepper, to taste
→ Garnishes
13 - 2 tablespoons chopped fresh cilantro
14 - 1 lime, cut into wedges
# Directions:
01 - Preheat the oven to 400°F.
02 - Prick each sweet potato several times with a fork, place directly on the oven rack or a parchment-lined baking sheet, and bake for 45 to 50 minutes until tender.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat, add black beans, smoked paprika, and cumin, and cook for 3 to 4 minutes until warmed through. Season with salt and pepper.
04 - Toss cherry tomatoes, avocado, red onion, and baby spinach with the remaining tablespoon of olive oil, salt, and pepper.
05 - Allow baked sweet potatoes to cool slightly, slice lengthwise, and fluff the insides gently with a fork.
06 - Sprinkle cheddar cheese over each potato and return to the oven for 2 to 3 minutes until melted.
07 - Top each potato with warm black beans, the spinach mixture, a dollop of sour cream or Greek yogurt, and garnish with chopped cilantro. Serve with lime wedges.
