Sweet Potato Black Bean Bake (Vegan, Gluten-Free)

Sharon Palmer

I love the hearty, simple flavors of this plant-friendly dish for Sweet Potato Black Bean Bake, which pays tribute to the amazing cuisine of Central America. Peppers, sweet potatoes (I used gorgeous Stokes purple sweet potatoes from Frieda’s Specialty Produce), black beans, onions, cilantro, and cumin are at the heart of this bake, which is essentially a meal in one. Just pop it in the oven and dinner is served!

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Sweet Potato Black Bean Bake (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Description

I love the hearty, simple flavors of this plant-friendly dish for Sweet Potato Black Bean Bake, which pays tribute to the amazing cuisine of Central America.


Scale

Ingredients

  • 1 large sweet potato, diced
  • 1 onion, diced
  • 1 red bell pepper, sliced
  • 1 15-ounce can black beans, rinsed, drained
  • 1 tablespoon lemon juice
  • ¼ cup medium salsa
  • ¼ cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • ¼ teaspoon allspice
  • ¼ teaspoon black pepper
  • Kosher salt (as desired, optional)

Instructions

  1. Preheat oven to 375 F.
  2. Spray a baking dish with non-stick cooking spray.
  3. Place sweet potatoes, onions, bell peppers, and black beans in the dish and stir gently.
  4. Mix together lemon juice, salsa, cilantro, garlic, cumin, allspice, black pepper, and salt (optional) in a small dish.
  5. Mix salsa mixture into vegetable mixture.
  6. Place in oven (uncovered) and bake for about 1 hour until vegetables are tender and golden brown.

  • Category: Dinner
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 198
  • Sugar: 4 g
  • Sodium: 83 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 12 g
  • Protein: 11 g
  • Cholesterol: 0 mg

Keywords: sweet potato, vegan entree, black bean recipe

For other healthful plant-based entrees, check out:

Southwest Stuffed Bell Peppers with Black Beans and Quinoa
Red Bean and Okra Jambalaya
Lentil Walnut Bolognese

 

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