Cumin-Roasted Sweet Potatoes with Black Beans
Serves 6
10 mins prep
30 mins cook
40 mins total
A super tasty spiced-up roasted sweet potato salad! The avocado crema sauce is to-die-for-delicious! Serve as a lunch or dinner salad meal or pile into tortillas to make an on-the-go taco.
Avocado Crema:
Sweet potatoes
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Avocado Crema
Put all the ingredients in a blender or food processor and puree until very smooth and creamy. Drizzle in 1 or 2 tablespoons of cold water, if needed, to help the process along. Refrigerate up to 2 days.
Roast the sweet potatoes
Preheat the oven to 425 (220) degrees.
Peel the sweet potatoes if you like. I usually leave most of the peel on, just peeling off any dark or dirty spots. Slice into 1" pieces.
Toss the sweet potatoes on a large rimmed baking sheet with the oil, cumin, chili powder, garlic powder and salt. Roast 25 minutes, or until tender and golden.
Add the onion and jalapeño to the pan and stir everything around with a spatula. Roast 5 more minutes. Remove from the oven, add the black beans and cool on the baking sheet.
To serve
Serve the potatoes with a generous dollop of the Avocado Crema on each plate, and sprinkle with cilantro leaves.
