Tender baked sweet potatoes topped with black beans, avocado, and fresh vegetables for a hearty meal.
# 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 (vegan alternative optional)
08 - 1/4 cup sour cream or Greek yogurt (dairy-free option available)
→ 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce each sweet potato multiple times with a fork. Rub with olive oil and season with salt. Arrange on the prepared baking sheet.
03 - Bake for 45 to 50 minutes until tender and easily pierced with a fork.
04 - Combine black beans, cumin, smoked paprika, chili powder, salt, and pepper in a small saucepan. Warm over low heat, stirring occasionally for 5 minutes.
05 - Remove sweet potatoes from oven and let cool slightly. Slice lengthwise and gently fluff the flesh with a fork.
06 - Top each sweet potato with the warm black bean mixture, cherry tomatoes, cheddar cheese, avocado, green onions, cilantro, and a dollop of sour cream or yogurt.
07 - Serve the loaded sweet potatoes hot, with additional toppings as preferred.
