Description
Crispy roasted sweet potatoes shine in this zesty Mexican-inspired dish, delivering a perfect balance of spicy, creamy, and hearty flavors. Layers of black bean salad and sriracha yogurt dressing elevate these golden potatoes, promising a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 large sweet potato (cubed)
- 1 can (15 ounces/425 grams) black beans (drained and rinsed)
- 1 medium avocado (cubed)
- 1/4 cup red onion (finely diced)
- 1/3 cup cilantro (minced)
Seasoning and Spices:
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder (optional)
- 1 pinch of salt
- 1 clove garlic (grated)
- 1 tablespoon soy sauce
- 2–3 teaspoons chili oil (to taste)
- 1 teaspoon toasted sesame oil (optional)
- 2 teaspoons maple syrup
- Zest and juice of 1 lime
Dressing and Cooking:
- 1 1/2 tablespoons avocado oil
- 1/4 cup plain unsweetened plant-based yogurt
- 1 tablespoon sriracha
- 1 teaspoon maple syrup
- 1 pinch of salt
- Grain of choice (rice, quinoa, farro, etc.)
- Fresh lettuce greens
Instructions
- Heat the oven to 425°F. Tumble sweet potato cubes onto a baking sheet, dusting with cornstarch and garlic powder. Drizzle avocado oil and distribute seasonings, ensuring potatoes are evenly coated and spread in a single layer with breathing room.
- Roast sweet potatoes for 30-35 minutes, rotating every 10-15 minutes until edges turn golden and crisp. Aim for caramelized exterior with tender interior.
- Prepare black bean salad by combining beans, diced red onion, chopped cilantro, sliced avocado, minced garlic, and ginger powder in a mixing bowl. Incorporate soy sauce, chili oil, sesame oil, maple syrup, lime zest, and fresh lime juice. Mix thoroughly and taste for seasoning balance.
- Create sriracha yogurt dressing by whisking plant-based yogurt with sriracha, maple syrup, and a delicate salt pinch until smooth and creamy.
- Plate roasted sweet potatoes over preferred grain, top with vibrant black bean salad, and generously drizzle sriracha yogurt dressing. Optional: Garnish with crisp lettuce greens for added freshness and texture.
Notes
- Optimize cornstarch coating by shaking sweet potato cubes in a sealed bag for even, light distribution of the dry ingredients.
- Pat sweet potatoes completely dry before adding cornstarch to guarantee maximum crispiness and prevent soggy results.
- Replace maple syrup with agave nectar for a lower glycemic index option suitable for diabetic-friendly diets.
- Swap plant-based yogurt with Greek yogurt or dairy-free alternatives like coconut yogurt to accommodate various dietary preferences and allergies.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 493 kcal
- Sugar: 9 g
- Sodium: 630 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 15 g
- Protein: 14 g
- Cholesterol: 0 mg