Sweet Potatoes with Warm Black Bean Salad
For a satisfying last-minute supper, it's hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well.
Ingredients
- 4 medium sweet potatoes
- 1 15-ounce can black beans, rinsed
- 2 medium tomatoes, diced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/4 cup reduced-fat sour cream
- 1/4 cup chopped fresh cilantro
Details
Preparation time 15mins
Cooking time 25mins
Adapted from eatingwell.com
Preparation
Step 1
1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
Nutrition
Per serving: 295 calories; 6 g fat ( 2 g sat , 3 g mono ); 6 mg cholesterol; 52 g carbohydrates; 0 g added sugars; 8 g protein; 9 g fiber; 572 mg sodium; 541 mg potassium.
You'll also love
- Turkey Apricot Salad Sandwiches 4.5/5 (6 Votes)
- Broccoli Rabe with Fresh Bread... 4.5/5 (6 Votes)
- Ancient Grains Stuffed Zucchini 4.5/5 (6 Votes)
- Hawaiian BBQ: Teriyaki Chickpeas 4.4/5 (8 Votes)
- Eggs in Purgatory with Artichoke... 4.5/5 (6 Votes)
- Chunky Split Pea Soup with Ham 4.5/5 (6 Votes)
- Irish Potato Bread 4.4/5 (13 Votes)
- Slow Cooker: Sweet potato lasagne 4.4/5 (12 Votes)
Review this recipe