Baked Sweet Potato with Black Bean Salsa and Greek Yogurt

About this recipe

Experience the delightful blend of flavors in this baked sweet potato dish topped with a zesty black bean salsa and creamy Greek yogurt. Perfect for a nutritious and satisfying meal that caters to vegetarian and gluten-free diets. This easy-to-make recipe combines the natural sweetness of baked sweet potatoes with the savory and slightly spicy black bean salsa for a balanced and delicious dish.

Ingredients

• 2 medium sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1 jalapeno, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt
• 1 tablespoon olive oil

Directions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Wash and dry sweet potatoes. Pierce each several times with a fork. Rub with olive oil and place on a baking sheet.

3. 3

   Bake for 45 minutes, or until tender when pierced with a fork.

4. 4

   While baking, prepare the salsa by combining black beans, onion, bell pepper, jalapeno, cilantro, lime juice, cumin, chili powder, salt, and pepper.

5. 5

   When potatoes are done, remove from the oven and let cool for a few minutes.

6. 6

   Cut each sweet potato in half lengthwise and fluff the flesh with a fork.

7. 7

   Top each half with black bean salsa and a dollop of Greek yogurt.

8. 8

   Serve immediately and enjoy!