By plantbaes
Mexican-Style Roasted Sweet Potatoes
7 steps
Prep:15minCook:45min
Delight in this nutritious Mexican-style Roasted Sweet Potato recipe, featuring a gorgeous blend of black beans, corn, and avocado, topped with a divine plant-based yogurt cilantro sauce.
Updated at: Thu, 18 Apr 2024 06:51:16 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
46
High
Nutrition per serving
Calories512.5 kcal (26%)
Total Fat11.4 g (16%)
Carbs88.4 g (34%)
Sugars18.5 g (21%)
Protein19.8 g (40%)
Sodium470.9 mg (24%)
Fiber20.1 g (72%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat your oven to 400 °F. Slice the sweet potatoes in half lengthwise.
Step 2
Place the sweet potatoes face down on a baking tray lined with parchment paper. Bake for 45 minutes until tender.
Step 3
While the potatoes are baking, prepare the filling. Mix together black beans, corn, diced avocado, chopped cherry tomatoes, diced red onion, salt, and half of the lime juice in a bowl.
Step 4
In a separate bowl, massage the red cabbage with the remaining lime juice until it turns bright pink.
Step 5
For the Yogurt Cilantro Sauce, blend soy yogurt, jalapenos, lime juice, coriander, hemp seeds, and cumin until smooth.
Step 6
Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork.
Step 7
Top the sweet potatoes with the black bean mixture, massaged cabbage, and broccoli sprouts. Drizzle generously with the Yogurt Cilantro Sauce and serve.
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