Pin It Embrace a vibrant and wholesome dining experience with these Roasted Sweet Potatoes. This fiber-rich dish is a masterclass in balancing textures and flavors, featuring tender, caramelised sweet potatoes that serve as the perfect vessel for smoky chipotle black beans and a bright, zesty tomato salsa. It is a gut-friendly meal that is as visually stunning as it is satisfying.
Pin It The beauty of this dish lies in the contrast between the smoky warmth of the chipotle beans and the refreshing crunch of the freshly made salsa. It's a modern Mexican-inspired staple that works perfectly for a nourishing lunch or a fulfilling main dinner.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes (scrubbed), 2 tbsp olive oil, ½ tsp sea salt, ¼ tsp black pepper.
- Chipotle Black Beans: 1 tbsp olive oil, 1 small red onion (chopped), 2 garlic cloves (minced), 1 tsp ground cumin, 1 tsp smoked paprika, 1 chipotle pepper in adobo sauce (minced), 2 cans (15 oz) black beans (drained/rinsed), ½ cup vegetable broth, ½ tsp salt, ¼ tsp black pepper, juice of ½ lime.
- Zesty Tomato Salsa: 2 medium ripe tomatoes (diced), ½ small red onion (diced), 1 jalapeño (seeded/minced), ¼ cup fresh cilantro (chopped), juice of 1 lime, ¼ tsp salt.
- Garnishes: 1 avocado (sliced), extra cilantro, lime wedges.
Instructions
- Step 1
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2
- Pierce the sweet potatoes several times with a fork. Rub them with olive oil, salt, and pepper, then roast on the baking sheet for 35–40 minutes until tender.
- Step 3
- While roasting, heat 1 tbsp olive oil in a skillet over medium heat. Sauté the red onion for 3 minutes, then add garlic, cumin, paprika, and chipotle, cooking for 1 minute until fragrant.
- Step 4
- Stir in the black beans, vegetable broth, salt, and pepper. Simmer for 8–10 minutes, mashing a few beans with a spoon to thicken the texture. Mix in the lime juice and keep warm.
- Step 5
- In a separate bowl, combine the tomatoes, diced red onion, jalapeño, cilantro, lime juice, and salt to create the salsa. Toss well.
- Step 6
- Once the potatoes are done, split them open and fluff the internal flesh with a fork.
- Step 7
- Spoon the chipotle black beans over the potatoes and top with the fresh tomato salsa. Add avocado, extra cilantro, and lime wedges if desired.
- Step 8
- Serve immediately.
Zusatztipps für die Zubereitung
Mashing a portion of the beans is the secret to a rich, hearty texture that won't roll off the potato. If you find the bean mixture getting too dry during the simmer, add an extra splash of vegetable broth.
Varianten und Anpassungen
For an extra protein boost, serve this with a side of quinoa or top with toasted pepitas. You can easily adjust the heat by increasing or decreasing the amount of chipotle pepper in adobo sauce used in the bean mixture.
Serviervorschläge
Pair this dish with a crisp Sauvignon Blanc to complement the citrus notes, or enjoy it with lime-infused sparkling water for a refreshing, non-alcoholic pairing.
Pin It This meal is a celebration of fresh ingredients and bold spices. Whether you are hosting a vegetarian dinner or simply looking for a nutrient-dense lunch, these loaded sweet potatoes are sure to become a favorite in your kitchen.
Recipe FAQs
- → Can I make the components ahead of time?
Yes, both the chipotle black beans and tomato salsa can be prepared up to 2 days in advance. Store them in airtight containers in the refrigerator. Reheat the beans gently before serving, and bring the salsa to room temperature for the best flavor. Roast the sweet potatoes fresh for optimal texture.
- → How do I adjust the spice level?
Control the heat by varying the amount of chipotle pepper. Start with half a pepper or ½ teaspoon of chipotle powder for mild heat. For medium spice, use the full pepper as called for. Extra heat lovers can add additional chipotle or leave some seeds in the jalapeño when preparing the salsa.
- → What can I serve with this dish?
This pairs beautifully with a simple green salad dressed with lime vinaigrette, or serve with warmed corn tortillas on the side. For added protein, toasted pepitas, hemp seeds, or a side of quinoa work well. A crisp Sauvignon Blanc or lime sparkling water complements the flavors nicely.
- → Can I use other types of potatoes?
While sweet potatoes provide the best flavor contrast with the smoky beans, you can substitute russet or Yukon gold potatoes. Adjust roasting time to 45-50 minutes for regular potatoes. The dish will have a slightly different flavor profile but still be delicious.
- → How do I store leftovers?
Store components separately in airtight containers for up to 4 days. The sweet potatoes may become slightly softer when reheated. Reheat in a 350°F oven for 10-15 minutes or microwave until warmed through. The salsa tastes best at room temperature.