Southwest Sweet Potato Black Bean Dip

Name: Southwest Sweet Potato Black Bean Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 (servings)
Ingredients: 2 medium organic sweet potatoes (~260 g), cubed, skin on (or peeled if desired); 2 Tbsp olive oil or avocado oil; 1/4 tsp sea salt; 1/2 tsp ground cumin; 1/2 tsp chili powder; 1 ripe avocado; 3 Tbsp lime juice; 1/4 tsp sea salt; 1 Tbsp maple syrup; 2 Tbsp minced jalapeño; water to thin; 1 ounce can black beans, rinsed and drained; 1/4 tsp sea salt; 3/4 tsp ground cumin; 1/2 tsp chili powder; 1/4 cup finely chopped cilantro; 1/4 cup red onion, finely diced; 1 cup whole corn kernels; Plantain or Corn Chips; fresh cilantro; Lime wedges; diced red onion

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4.9

108 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 (servings)
Calories
202 kcal
Course
Condiments
Cuisine
Mexican, Vegan

Southwest Sweet Potato Black Bean Dip

Valerie Marks

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Loaded with wholesome, everyday ingredients, this 30-minute Southwest Sweet Potato Black Bean Dip can be enjoyed as an appetizer or side dish on Mexican night. It's also a great addition to burrito bowls, tacos, nachos, and more!

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Ingredients

Servings

SWEET POTATOES

2 medium organic sweet potatoes (~260 g), cubed, skin on (or peeled if desired)
2 Tbsp olive oil or avocado oil
1/4 tsp sea salt
1/2 tsp ground cumin
1/2 tsp chili powder

SAUCE

1 ripe avocado
3 Tbsp lime juice
1/4 tsp sea salt
1 Tbsp maple syrup (optional)
2 Tbsp minced jalapeño (optional // omit for less heat)
water to thin

THE REST

1 ounce can black beans, rinsed and drained
1/4 tsp sea salt
3/4 tsp ground cumin
1/2 tsp chili powder
1/4 cup finely chopped cilantro
1/4 cup red onion, finely diced
1 cup whole corn kernels

FOR SERVING optional

Plantain or Corn Chips
fresh cilantro
Lime wedges
diced red onion

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Instructions

Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
Add sweet potatoes, oil, salt, cumin, and chili powder and toss to coat. Bake for 20 minutes or until soft and lightly browned. Set aside.
In the meantime, add all sauce ingredients (except water) to a small mixing bowl and mash/mix to combine. Taste and adjust seasonings as desired, adding more lime for acidity, maple syrup to sweeten, or salt to taste. Thin with a little water (1-2 Tbsp / 15-30 ml) until it’s slightly saucier than guacamole. Set aside.
To a medium mixing bowl, add black beans, salt, cumin, and chili powder and toss to combine. Then add cilantro, onion, corn, and roasted sweet potatoes to the sauce and toss to combine. Add sauce and gently stir/toss to coat. Taste and adjust seasonings as needed.
Serve with corn or plantain chips and garnish with fresh cilantro, lime, or onion (all optional) . Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.

Notes

*Nutrition information is a rough estimate calculated with olive oil and without optional ingredients.*Recipe from our Everyday Cooking cookbook!

Nutrition Information

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Serving 1servings Calories 202 (10%) Carbohydrates 27.9g (9%) Protein 5.6g (11%) Fat 8.8g (14%) Saturated Fat 1.2g (6%) Sodium 554mg (23%) Potassium 509mg (15%) Fiber 8.3g (33%) Sugar 3.8g (8%)