Black Beans With Sweet Potatoes, Tomatoes, Red Onions & Cilantro
Dried vs Canned Black Beans
Dried black beans need to be soaked overnight and then cooked. The length of time needed to prepare them is their biggest drawback when it comes to comparing them to canned beans. But from a nutrition and sodium perspective, dried, soaked home-cooked beans are definitely better and richer in nutrients. If you do go for the canned variety, which can be quite high in sodium, look for low-sodium brands and rinse the beans thoroughly.
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For the roasted sweet potatoes
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2
large sweet potatoes
peeled, cut into 1/2 inch or 1 cm cubes
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3
Tbsp
of extra virgin Greek olive oil
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1
tsp
sea salt
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Black pepper
to taste
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1
tsp
cumin seeds
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1/2
tsp
sweet paprika powder
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For the salsa
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2
cups
cooked black beans
washed, drained, and rinsed (good quality, low-sodium canned are fine)
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ΒΌ
tsp
sweet paprika
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2
red peppers
seeded and diced
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2/3
cup
fresh cilantro
finely chopped
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1
medium red onion
minced
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Juice of 1 lime
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5
Tbsp
of extra virgin Greek olive oil
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Sea salt and pepper to taste
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To serve
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Chopped cilantro
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Preheat the oven to 400 F / 200 C.
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Layer a baking sheet with parchment paper and set it aside.
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Mix the olive oil, salt, pepper, cumin, and paprika together in a large bowl, and toss the sweet potatoes in this mixture.
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Transfer to the prepared pan in a single layer and roast in the oven for 20 minutes or till the sweet potatoes are tender and cooked through. It may take a few minutes more or less depending on the size of the potatoes.
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In the meantime, prepare the black bean salsa by mixing all the ingredients together in a bowl.
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Add the cooked sweet potatoes. Mix gently but well and serve with additional chopped cilantro.