Um, yum?!?!!! This was so, so good! My husband and I both ate it up and licked our plates, and it was super easy to prepare. The only subs I made were adding in some frozen corn and using canned diced tomatoes in place of fresh diced. I also baked the sweet potatoes in the oven (at 375 for 1-1.5 hours) instead of nuking them. I'm not one for fancy presentations so the hubs said he'd prefer to just mash everything together next time, as opposed to serving the black bean salad 'on top' of the potatoes, but he's a mix-it-all-up sort of guy ;) I forgot to put the Greek yogurt (or sour cream) topping on, but we didn't even miss it! Definitely will make this again!! In fact, tonight, for dinner!
Sweet Potatoes with Warm Black Bean Salad
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.
41 Reviews for Sweet Potatoes with Warm Black Bean Salad
I just added lemon juice to cut the sweetness of the kumara a bit and also added sliced green and red onion to the bean salad to make it a bit more exciting. Fantastic!
Great recipe, quick and easy to make, tasted awesome. I added some grated cheddar and pan-fried chestnut mushrooms to the bean and tomato salad and used greek yogurt for topping.
This recipe was quick, delicious and very nutritious. I used non-fat greek yogurt instead of sour cream for even fewer calories. I pared it with roast chicken for a complete meal. It would have made a great lunch by itself.
"I was trying to come up with a way to eat healthy and use my sweet potates up. This was delicious and simple. I shared it with all the people in my lifestyle class and hope they feel the same." Thank you for a great recipe!