Baked Sweet Potatoes with Black Bean and Tomato Salad

 

This meal was relatively hassle-free. Once you pop the potatoes into the oven, you can work on preparing the remaining ingredients. Or, if you are short on time, you can always microwave the potatoes instead. The cumin and coriander spices really complimented the sweet potatoes, and created a very hearty and protein-packed dinner. Perfect post-workout! Also, it is veggie-friendly!

4 medium sweet potatoes

1 15-ounce can of low-sodium black beans, rinsed and drained

2 medium tomatoes, diced

1 T extra virgin olive oil

1 t. cumin

1 t. ground coriander

1 t. kosher salt

¼ C reduced-fat sour cream

¼ C reduced-fat cheddar cheese, shredded

Place cleaned sweet potatoes on an baking sheet lined with aluminum foil. Bake at 425F for 1 hour or until potatoes are cooked through.

While the sweet potatoes bake, combine the black beans, tomatoes, oil, cumin, coriander and salt in a medium bowl. Stir well so that the black beans and tomatoes are evenly coated. Heat a small saucepan over medium heat, and add the bean mixture. Heat for about 5 minutes, or until heated through.

Remove the sweet potatoes from the oven and let cool for several minutes. Split the potatoes lengthwise, then spoon the bean mixture into the center of each sweet potato. Top with sour cream and cheese, if desired.