Try This! Sweet Potatoes with Warm Black Bean Salad

Continuing my theme of sharing some of my favorite healthy recipes, I give you another easy vegetarian meal. Truth be told, I prefer eating vegetarian. The Knight, not so much. So I haven’t made this in a while.
 
This is a great weeknight meal. If you’re into leftovers, go ahead and double it. It reheats well (and works great for lunch at the office).
 
This is one of those dishes that surprises you with how flavorful it is – it is more than the sum of its parts. It is also packed with superfoods (sweet potatoes, beans, and tomatoes are all super foods). Right on!
 
Sweet Potatoes with Warm Black Bean Salad

From EatingWell:  December 2005/January 2006

For a satisfying last-minute supper, it’s hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well.

4 servings | Active Time: 15 minutes | Total Time: 25 minutes

Ingredients

  • 4 medium sweet potatoes
  • 1 15-ounce can black beans, rinsed
  • 2 medium tomatoes, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/4 cup reduced-fat sour cream [I prefer greek yogurt]
  • 1/4 cup chopped fresh cilantro

Preparation

  1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
  2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
  3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Nutrition

Per serving : 295 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 6 mg Cholesterol; 52 g Carbohydrates; 8 g Protein; 9 g Fiber; 572 mg Sodium; 541 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable 1/2 fat

Enjoy! If you like this, let me know. I have a couple more sweet potato recipes I would be happy to share.

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2 Comments (+add yours?)

  1. Johanna
    Mar 06, 2012 @ 10:19:46

    I finally tried this last night (I have been meaning to since you first posted)…and it was delicious. I can’t wait for leftovers tonight!

    Reply

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