With their loads of Vitamin A, Vitamin C, fiber and potassium, sweet potatoes are the superheroes of the vegetable kingdom. Luckily for everybody looking to pack a potent health punch, they’re also delicious! This recipe from Refinery29 turns them into nutritious bowls that up that healthy-eating ante with a tasty twist.
– 3 medium sweet potatoes
– 1 tablespoon coconut oil
– 1 white onion, thinly sliced
– 1 1/2 cups cooked pinto beans (if canned, rinsed and salt-free)
– 1 teaspoon cayenne pepper
– 1/2 tablespoon cumin
– 2 tablespoons tomato concentrate
– 1 red bell pepper, diced
– 1/2 cup Greek yogurt
– Juice of 1 lime (about 2 tablespoons)
– Water if needed
- Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Pierce each potato a few times with a fork. Place them on a sheet pan and roast for 60 to 75 minutes, until you can easily pierce the skin with a knife and the inside is soft. Set aside to cool.
- While the potatoes cook, warm the coconut oil in a medium-sized sauté pan or Dutch oven. Add the onions and cook until caramelized, about 10 to 15 minutes.
- Add 1 tablespoon of water to the pan and scrape any brown bits stuck to the bottom in order to deglaze.
- Stir in the spices and tomato concentrate and cook for 30 seconds.
- Add the bell pepper and cook for an additional 3 minutes.
- Stir in the beans, add a pinch of salt, and allow the flavors to meld together for 5 minutes.
- Make sure the potatoes are cool. Slice each one down the center, almost through to the bottom, and open to reveal the orange flesh.
- Spoon in the beans.
- Whisk together lime juice and yogurt.
- Add water a teaspoon at a time to thin, if desired.
Top the sweet potatoes with the lime crema and your preferred garnishes. Cilantro, scallions, microgreens, avocado and fresh lime juice are especially tasty! Sweet potatoes are the perfect canvas for your favorites— or whatever you happen to have in the fridge! What are your favorite ways to eat them?