Lunch · Caribbean · 20 min
Caribbean-Spiced Black Bean and Sweet Potato Bake
- Calories
- 631
- Protein
- 21g
- Carbs
- 76g
- Fat
- 22g
Ingredients
- 209.4 g black beans
- 100.1 g sweet potato
- 27.8 g yellow onion
- 5.5 g garlic
- 20.2 g extra virgin olive oil
- 1 tsp smoked paprika
- 0.5 tsp salt
- 1 tbsp lime juice
- 2 tbsp cilantro
Method
- 011. Preheat oven to 400°F (200°C).
- 022. Soak dried black beans in water overnight, then boil for 45 minutes until tender; drain well to yield approximately 130 g of cooked beans.
- 033. Toss the sweet potato cubes with 8 g of extra-virgin olive oil, half of the smoked paprika, and a pinch of salt on a baking sheet. Roast for 20-25 minutes until caramelized and tender.
- 044. Heat the remaining 12.2 g olive oil in a skillet over medium heat. Add chopped onion and minced garlic; cook for 4 minutes until translucent.
- 055. Stir in the remaining smoked paprika and cooked black beans to complete the sofrito base, simmer for 2-3 minutes.
- 066. Combine roasted sweet potatoes and black bean mixture in a baking dish. Bake at 400°F (200°C) for 10 minutes to meld flavors.
- 077. Drizzle with fresh lime juice and garnish with chopped cilantro before serving.
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