Southwest Sweet Potato Black Bean Dip

Name: Southwest Sweet Potato Black Bean Dip
Prep time: 10 min
Cook time: 20 min
Yield: 6 serving
Ingredients: 2 medium to large organic sweet potatoes; 2 Tablespoons olive oil or avocado oil; 2 Tablespoons maple syrup; 1/2 teaspoon each sea salt; 1 cup whole corn kernels; 1 cup cilantro; 1/2 cup red onion; 1 15- ounce can black beans; 1 ripe avocado; 1 Tablespoon olive oil or avocado oil; 1 lime; 1-2 Tablespoons maple syrup; Pinch each of sea salt and black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
6
Calories
288 kcal
Course
Side Dish
Cuisine
American

Southwest Sweet Potato Black Bean Dip

Odette Barnes

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A delicious southwestern dip with a mix of roasted sweet potatoes, black beans, corn, red onion and cilantro. Perfect served with tortilla chips as a dip, as a side or topping for salads and tacos.

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Ingredients

Servings

2 medium to large organic sweet potatoes cubed, skin on
2 Tablespoons olive oil or avocado oil
2 Tablespoons maple syrup or sub coconut sugar
1/2 teaspoon each sea salt chili powder, ground cinnamon and ground cumin
1 cup whole corn kernels
1 cup cilantro chopped
1/2 cup red onion diced
1 15- ounce can black beans rinsed and drained

Sauce

1 ripe avocado
1 Tablespoon olive oil or avocado oil
1 lime juiced (3 Tablespoons)
1-2 Tablespoons maple syrup
Pinch each of sea salt and black pepper

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Instructions

Preheat the oven to 375° F.
Lightly grease a rimmed baking sheet and add the sweet potatoes, olive oil, maple syrup, salt, chili powder, cinnamon and cumin. Toss to coat.
Bake for 20 minutes or until soft and lightly browned, stirring once halfway through to ensure even baking. Sample and adjust seasonings if needed. Set aside.
In the meantime, prepare the sauce: Add the avocado, olive oil, lime juice, maple syrup, salt and pepper to a large bowl. Mash/mix to combine. Taste and adjust the seasonings as desired.
Add the corn, cilantro, onion, black beans and roasted sweet potatoes to the sauce and toss to combine. Taste and adjust seasonings if needed.
Serve at room temperature with tortilla chips. Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.

Notes

Recipe republished with permission from Minimalist's Baker Everyday Cooking 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes by Dana Shultz.