I’ve been on the hunt for some easy meatless meals for Lent, and we’ve tried a few recipes… Unfortunately, nothing was so amazing that I thought, “Oh, we definitely need to make this again!” That is until I found a good deal on sweet potatoes at Walmart and started brainstorming ways to dress up a baked sweet potato a bit.
In years past, I would normally pull out our favorite shrimp recipes during this season, but at some point over the last year-and-a-half, I’ve developed a severe shellfish allergy. I can’t even tell you how super sad I am to not be able to eat these grilled shrimp tacos, Jamaican jerk grilled shrimp skewers, and spicy shrimp romesco any more…
Who would have ever guessed that a lowly baked sweet potato would be enough to make me *mostly* okay that I have to spend the rest of my days without shrimp?!? But it’s true! This loaded baked sweet potato, topped with honey-lime chipotle black beans, sliced avocado, crumbled queso fresco, and chopped fresh cilantro, is nothing short of fantastic.
Making baked sweet potatoes really doesn’t require any more effort than regular baked potatoes — and decidedly less than trying to peel and slice them to make sweet potato fries.
Simply rub them with oil (we like coconut, but you can use olive oil), and then sprinkle them with kosher salt. Wrap them up tightly in aluminum foil and bake for about 45 minutes. So easy! I also like to make them in my slow cooker, and I’ll share that method later this week.
To top my baked sweet potato, I spiced up some canned black beans with a little honey, fresh lime juice, cumin, chipotle powder, and a bit of salt. These beans are so good that I’d be perfectly content just to eat them on their own, but they’re fabulous paired with the sweet potatoes.
I added a few slices of avocado, along with some queso fresco and chopped fresh cilantro, but there are really a ton of possibilities. Maybe some fresh pico de gallo with a small dollop of sour cream?Print
For the sweet potatoes:
- 4 sweet potatoes
- 1 teaspoon coconut oil (or olive oil)
- 1/4 teaspoon kosher salt
For the beans:
- 1 (15-oz.) can black beans, drained and rinsed
- 1 tablespoon honey
- juice of one lime
- 1 teaspoon cumin
- 1/4-1/2 teaspoon chipotle powder
- 1/4 teaspoon salt
For the toppings:
- 1 avocado, sliced
- queso fresco (Mexican crumbling cheese)
- fresh cilantro, chopped
- 1 lime, sliced
- Preheat the oven to 400 degrees.
- Rub the sweet potatoes with the coconut oil and season with 1/4 teaspoon salt. Wrap each potato in aluminum foil, and bake on a rimmed baking sheet until tender, 40 to 50 minutes.
- When the sweet potatoes have about 10 minutes of baking time remaining, drain and rinse one can of black beans. In a medium saucepan, heat the black beans, honey, lime juice, cumin, chipotle powder and salt over medium heat just until they are starting to bubble.
- Remove the sweet potatoes from the oven, and split them open lengthwise. Season each with salt and pepper.
- Top with black bean mixture, sliced avocado, queso fresco and chopped fresh cilantro. Serve with a wedge of lime.
If a meatless pasta dish is more your thing, you really should try this copycat Olive Garden capellini pomodoro recipe! It’s one of my all-time faves — I just love all of the fresh flavors.
Do you have a favorite meatless meal to share with me? I need to feed my family more than pasta and sweet potatoes!