Guacamole and Black Bean Loaded Sweet Potatoes
If you’re on the lookout for a wholesome, vibrant dish that’s packed with flavor and nutrition, look no further than Guacamole and Black Bean Loaded Sweet Potatoes. This recipe is a delightful combination of creamy guacamole, hearty black beans, and sweet potatoes, making it a perfect meal for lunch, dinner, or even as a party appetizer. Trust me, once you try this flavorful dish, it will become a staple in your kitchen!
Why It Works Every Time
This recipe shines because it marries textures and flavors seamlessly. The natural sweetness of roasted sweet potatoes complements the rich, creamy guacamole while the black beans add a satisfying protein punch. Fresh lime juice and jalapeños bring brightness and a kick, making each bite exciting. And let’s not forget the crunch from the pistachios and the fresh herbs that elevate the dish to a whole new level. It’s a crowd-pleaser that works for any occasion!
Ingredient Checklist
- 4 medium-sized sweet potatoes
- 2 (14-ounce) cans black beans, drained
- 3 large ripe avocados
- 3 large cloves garlic, minced
- 1/4 cup fresh lime juice, to taste
- 1 small jalapeño, seeded and chopped
- 1/4 teaspoon sea salt
- 1/2 cup shelled pistachios, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sesame seeds
- A pinch of sea salt
- 1 bunch green onions, chopped
- 1/2 cup fresh cilantro, chopped
Must-Have Equipment
- Oven – for roasting the sweet potatoes to perfection.
- Baking sheet – to hold the sweet potatoes while they roast.
- Mixing bowl – for combining the guacamole ingredients.
- Fork or potato masher – for mashing the avocados.
- Knife and cutting board – for chopping the vegetables and herbs.
Guacamole and Black Bean Loaded Sweet Potatoes in Steps
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly to remove any dirt. Pierce each potato several times with a fork to allow steam to escape during roasting. Place them on a baking sheet lined with parchment paper and roast for 45-60 minutes, or until tender.
Step 2: Make the Guacamole
While the sweet potatoes are roasting, prepare the guacamole. In a mixing bowl, mash the ripe avocados with a fork or potato masher until creamy. Add in the minced garlic, lime juice, chopped jalapeño, and sea salt. Mix well to combine, adjusting lime juice and salt to taste.
Step 3: Prepare the Black Beans
In a small saucepan over medium heat, add the drained black beans. Stir in the ground cumin, ground coriander, and a pinch of sea salt. Cook for about 5-7 minutes, stirring occasionally, until heated through. Remove from heat and set aside.
Step 4: Assemble the Dish
Once the sweet potatoes are roasted and tender, remove them from the oven and allow them to cool slightly. Slice each sweet potato down the center and gently push the ends to open them up.
Step 5: Top with Ingredients
Spoon a generous portion of black beans into each sweet potato. Top with a dollop of guacamole. Sprinkle the chopped green onions, fresh cilantro, chopped pistachios, and sesame seeds over the top for added crunch and flavor.
Step 6: Serve and Enjoy
These loaded sweet potatoes are best served warm. You can enjoy them as is or pair them with a side salad for a complete meal. Dig in and savor the deliciousness!
Quick Replacement Ideas
- Sweet Potatoes: Substitute with regular potatoes or butternut squash for a different flavor.
- Black Beans: Use pinto beans or chickpeas if you prefer.
- Pistachios: Swap with walnuts or sunflower seeds for a nut-free option.
- Cilantro: Replace with parsley or omit if you’re not a fan.
What I Learned Testing
- Roasting the sweet potatoes gives them a caramelized sweetness that enhances the dish.
- Using ripe avocados is key for a creamy texture in the guacamole.
- Adjusting the lime juice and salt in the guacamole is essential to balance the flavors perfectly.
- Adding textures with toppings like pistachios and sesame seeds makes each bite more interesting.
Make-Ahead & Storage
You can prepare the guacamole and black beans ahead of time. Store the guacamole in an airtight container, pressing plastic wrap directly onto the surface to prevent browning. It will stay fresh in the fridge for 1-2 days. The black beans can also be made in advance and stored in the refrigerator for up to a week. Roasting the sweet potatoes can be done ahead as well; just reheat them before serving.
Common Questions
Can I use other beans in this recipe?
Absolutely! While black beans are traditional, you can use pinto beans, kidney beans, or even chickpeas for a twist on this dish.
How do I know when sweet potatoes are done roasting?
Sweet potatoes are done when they are fork-tender. You should be able to easily pierce them with a fork. The skin may also look slightly wrinkled when they are fully cooked.
Can I make this vegan?
This recipe is already vegan, so you can enjoy it without any modifications!
How can I make this spicier?
If you like a little heat, consider adding more jalapeños or even a dash of hot sauce to the guacamole. You could also sprinkle some red pepper flakes on top before serving.
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Ready, Set, Cook
Now that you have all the steps and tips for making Guacamole and Black Bean Loaded Sweet Potatoes, it’s time to put on your apron and get cooking! This dish is not just a meal; it’s an experience filled with flavors and textures that will keep you coming back for more. Enjoy the process, and savor every bite!
Guacamole and Black Bean Loaded Sweet Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly to remove any dirt. Pierce each potato several times with a fork to allow steam to escape during roasting. Place them on a baking sheet lined with parchment paper and roast for 45-60 minutes, or until tender.
- While the sweet potatoes are roasting, prepare the guacamole. In a mixing bowl, mash the ripe avocados with a fork or potato masher until creamy. Add in the minced garlic, lime juice, chopped jalapeño, and sea salt. Mix well to combine, adjusting lime juice and salt to taste.
- In a small saucepan over medium heat, add the drained black beans. Stir in the ground cumin, ground coriander, and a pinch of sea salt. Cook for about 5-7 minutes, stirring occasionally, until heated through. Remove from heat and set aside.
- Once the sweet potatoes are roasted and tender, remove them from the oven and allow them to cool slightly. Slice each sweet potato down the center and gently push the ends to open them up.
- Spoon a generous portion of black beans into each sweet potato. Top with a dollop of guacamole. Sprinkle the chopped green onions, fresh cilantro, chopped pistachios, and sesame seeds over the top for added crunch and flavor.
- These loaded sweet potatoes are best served warm. You can enjoy them as is or pair them with a side salad for a complete meal. Dig in and savor the deliciousness!
Notes
- Store leftover guacamole in an airtight container with plastic wrap pressed to the surface to prevent browning.
- Feel free to substitute sweet potatoes with regular potatoes or butternut squash for a different flavor.
- For added heat, increase the amount of jalapeños or add hot sauce to the guacamole.
