# Components:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon black pepper
→ Chipotle Black Beans
05 - 1 tablespoon olive oil
06 - 1 small red onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 chipotle pepper in adobo sauce, minced
11 - 2 cans (15 oz each) black beans, drained and rinsed
12 - ½ cup vegetable broth
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - Juice of ½ lime
→ Zesty Tomato Salsa
16 - 2 medium ripe tomatoes, diced
17 - ½ small red onion, finely diced
18 - 1 jalapeño, seeded and minced
19 - ¼ cup fresh cilantro, chopped
20 - Juice of 1 lime
21 - ¼ teaspoon salt
→ Garnishes
22 - 1 avocado, sliced
23 - Extra cilantro, chopped
24 - Lime wedges
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce sweet potatoes several times with a fork. Rub with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Place on the baking sheet.
03 - Roast sweet potatoes for 35-40 minutes, or until tender when pierced with a fork.
04 - While sweet potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion and sauté for 3 minutes until softened. Add garlic, cumin, smoked paprika, and chipotle. Cook for 1 minute more until fragrant.
05 - Add black beans, vegetable broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer for 8-10 minutes, mashing some beans with a spoon for a thicker texture. Stir in lime juice and keep warm.
06 - Combine tomatoes, red onion, jalapeño, cilantro, lime juice, and ¼ teaspoon salt in a bowl. Toss well and set aside.
07 - Once sweet potatoes are cooked, split each open and fluff the flesh with a fork. Spoon chipotle black beans over each sweet potato. Top generously with tomato salsa. Add avocado slices, extra cilantro, and lime wedges if desired.
08 - Serve immediately while hot.
