SWEET POTATO WITH BLACK BEANS RECIPES

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BLACK BEAN-SWEET POTATO SKILLET RECIPE: HOW TO MAKE IT



Black Bean-Sweet Potato Skillet Recipe: How to Make It image

My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. —April Strevell, Red Bank, New Jersey

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 5 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
2 medium sweet potatoes, peeled and finely chopped
1 can (14-1/2 ounces) vegetable broth
1 teaspoon minced chipotle pepper in adobo sauce
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1-1/4 cups uncooked couscous

Steps:

  • In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

Nutrition Facts : Calories 294 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 727mg sodium, CarbohydrateContent 54g carbohydrate (9g sugars, FiberContent 10g fiber), ProteinContent 12g protein.

ROASTED SWEET POTATO BLACK BEAN BOWLS - SKINNYTASTE



Roasted Sweet Potato Black Bean Bowls - Skinnytaste image

These Roasted Sweet Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, perfect for meal prep.

Provided by Gina

Categories     Dinner    Lunch    Meal Prep

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 22

2 cups de-stemmed and chopped kale
2 teaspoons extra-virgin olive oil
1/8 teaspoon kosher salt
4 medium sweet potatoes (peeled and quartered lengthwise (28 oz peeled))
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon chipotle powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
1 cup plain 0% Greek yogurt (or dairy-free yogurt for vegan or DF)
1 chipotle pepper in adobo sauce
2 tablespoons lime juice
2 cloves garlic (peeled)
Kosher salt
1 15-ounce can black beans, drained and rinsed
2 cups cooked brown rice
4 ounces avocado (from 1 small pitted, peeled, and diced)
1 cup Quick-Pickled Red Onions
1 cup fresh cilantro leaves
1 lime (sliced into wedges)

Steps:

  • Prepare the kale:
  • Prepare the sweet potatoes:
  • Make the creamy chipotle sauce:
  • Assemble the bowls:

Nutrition Facts : ServingSize 1 bowl, Calories 585 kcal, CarbohydrateContent 96 g, ProteinContent 20 g, FatContent 15.5 g, SaturatedFatContent 2 g, CholesterolContent 1.5 mg, SodiumContent 695 mg, FiberContent 21 g, SugarContent 13.5 g

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My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. —April Strevell, Red Bank, New Jersey
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    2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
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    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
    3. Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
    4. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
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    7. Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.
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