Sweet Potatoes with Warm Black Bean Salad

Vegan, Vegetarian

Sweet Potatoes with Warm Black Bean Salad

Adapted from eatingwell.com

This is a great, nutritious midweek meal. You get complex carbs and a serving of vegetables (as well as Vitamin A and potassium) from the sweet potatoes and Vitamin C and antioxidants from the tomatoes while the beans  add protein. I know a lot of people don’t like eating the potato skins but they add potassium, niacin, iron and fiber; if you eat it all together I don’t think the skins are half bad.

Yields 4 servings


  • 4 medium sweet potatoes
  • 1 15-ounce can black beans, rinsed
  • 2 Roma tomatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ cup sour cream


  1. Prick the sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center.
  2. Meanwhile, in a small saucepan, combine the beans, tomatoes, oil, cumin and coriander and heat over medium heat.
  3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream.


Comments: This is a meal you can literally prepare in under 30 minutes. As the sweet potatoes bake in the microwave, you can prepare the filling over the stove. As I said before, it’s also very nutritious. I love the blend of contrasting flavors (the sweetness of the potatoes, the tartness of the sour cream, the slight acidity of the tomatoes…). I think it would also taste great if you added some corn to the filling. Add as much sour cream as you like to the top and maybe consider substituting it for Greek yogurt. Omit the sour cream for a vegan version.

Sweet Potatoes with Warm Black Bean Salad, plato


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