Sweet Potato & Black Bean Bites
Time: Time: 60 Minutes ・ Difficulty: Medium ・ Serves: 10 People
Potassium-rich roasted sweet potato rounds are topped with zesty black beans, red onion, cilantro, and toasted pepitas for a satisfying bite with a balance of sweet, savory, and bright flavors. INGREDIENTS 2 pounds sweet potatoes 1-1/2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon smoked paprika 3/4 teaspoon salt 1/4 teaspoon black pepper 15 ounces cooked black beans 1/4 cup diced red onion 2 tablespoons lime juice 2 tablespoons chopped cilantro 1/2 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup toasted and chopped pumpkin seeds 2 tablespoons chopped cilantro, for garnish 1 lime, cut into wedges
INSTRUCTIONS
Preheat oven to 425 F.
Slice the sweet potatoes into approximately 1/4-inch thick rounds. Choose larger sweet potatoes when possible to create rounds about 2–2-1/2 inches in diameter.
Toss the sweet potato rounds with olive oil, cumin, chili powder, smoked paprika, salt, and black pepper.
Arrange in a single layer on a parchment-lined sheet pan.
Roast for 20–25 minutes, turning once halfway through, until tender and lightly browned around the edges.
Place the black beans in a bowl and lightly mash about one-third of them with a fork, leaving the remainder whole.
Fold in red onion, lime juice, cilantro, cumin, chili powder, salt, and pepper.
Taste and adjust seasoning as needed.
Allow the roasted sweet potato rounds to cool for approximately 5 minutes.
Place approximately 1 tablespoon of the black bean mixture on each sweet potato round.
Sprinkle with toasted pumpkin seeds and fresh cilantro.
Finish with a small squeeze of lime juice.
NOTES Nutrition may vary depending on ingredients used.
Nutrition
| Calories | 160 |
| Carbohydrates | 26 g |
| Protein | 5 g |
| Fat | 5 g |
| Fiber | 6 g |
| Sodium | 240 mg |