![]() Add your cubed sweet potato directly to a sheet pan and top with the cornstarch, garlic powder, salt and oil. ![]() ![]() How to Make A Flavorful Sweet Potato Black Bean Bowl How to Make Crispy Roasted Sweet Potatoes Lime: Use fresh lime if possible as you will need the zest and juice.Garlic: When using fresh garlic in this, make sure to grate it finely to help distribute the flavors evenly.You can also replace with some finely sliced scallions. Onion: I used red onion that was finely diced.Cilantro: This adds a nice light and fresh flavor to our bowl, but can be swapped for some fresh parsley if desired.If you wish to use something like brown sugar or regular sugar, make sure to whisk it with your liquid ingredients until dissolved then add to the beans. Sweetener: I used maple syrup as it is a liquid and would blend better into the black bean salad.If you need a gluten-free and soy-free option, opt for coconut aminos. Tamari: A great wheat-free alternative.Chili Oil: If you don’t like the taste or heat in chili oil, feel free to replace with 1 teaspoon or more toasted sesame oil to taste.If you are not a fan of that creaminess, omit or replace with some diced bell pepper. Avocado: Adds a nice creamy element to the beans.Black Beans: I used canned to save some time, but feel free to use homemade black beans as desired.Sweet Potato: The sweetness of the potato compliments the heat and umami of the black bean mix, so I don’t recommend changing the type of potato used.Together this is a powerful nutrient combo. Black beans give us protein, fiber and valuable B vitamins in every bite. Sweet potatoes offer fiber, vitamin C and vitamin A, along with a number of wonderful antioxidants. Both sweet potatoes and black beans provide a great deal of nutrition. Seasoning choices and amounts can be changed to your liking very easily with this recipe. The rest of the ingredients can be prepared and mixed together in a separate bowl while the potatoes are roasting to save time. Only the sweet potatoes are cooked in the oven. No frying required! Why You’ll Love This Sweet Potato and Black Bean Bowl And while it took me a while to learn, I’m happy to report that I have found a way to roast these cubes to still get that tender inside with a great outer crispy coat. Now, I have made the perfect whole roasted stuffed sweet potato, but I’m talking cubed and roasted. Win.I love sweet potatoes, but one thing I wish I had learned long ago was how to get a better texture on them when roasting. Also, if you want to take a shortcut and bake your potatoes in the microwave, this all comes together in about 10 minutes. Heck, you could even fry an egg and put it on top and eat it for breakfast. It would also make a brilliant light dinner or side dish (say with some grilled chicken or fish, perhaps?). Freshest, tastiest lunch I’ve enjoyed in a long time – a little smoky, a little spicy, a little sweet. If that’s not enough, we’re just going to whip up a very quick and delicious vinaigrette with lime juice, lime zest, honey, and chipotle and pour it over the whole thing. Some of my absolute favorite ingredients like black beans, corn, cilantro, and sweet potato all in the same place, all packed into one beautiful, colorful dish? Ahhh-mazing. I’ve been meaning to make a variation on this recipe for a while, ever since I was inspired by this stunning recipe from my sweet blogging pal, Karista. To celebrate, I felt like making something vibrant and perky. The sun is staying up noticeably longer, the icicles are dripping, and the roads are clearer every day. Main Dishes, Recipes, Side Dishes, VegetarianĪlthough there will still be snow on the ground here in Alaska for several more weeks, we are definitely beginning to turn the corner into spring.Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad
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