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: Mon, 25 Nov 2024 09:27:17 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
46
High
Nutrition per serving
Calories512.3 kcal (26%)
Total Fat11.4 g (16%)
Carbs88.4 g (34%)
Sugars18.5 g (21%)
Protein19.8 g (40%)
Sodium466.5 mg (23%)
Fiber20.1 g (72%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
540gsweet potatoes
medium
1 cupblack beans
cooked
⅓ cupcorn
cooked
0.5avocado
8cherry tomatoes
chopped in half
3 Tbspred onion
finely diced
¼ tspsea salt flakes
1 Tbsplime juice
divided
1 cupred cabbage
shredded
2 Tbspbroccoli sprouts
½ cupdairy-free yogurt
I used soy
0.5jalapeño
½ cupcilantro
2 Tbsphemp seeds
1 tspground cumin
1 Tbsplime juice
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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