Mexican-Style Roasted Sweet Potatoes

Delight in this nutritious Mexican-style Roasted Sweet Potato recipe, featuring a gorgeous blend of black beans, corn, and avocado, topped with a divine plant-based yogurt cilantro sauce.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400 °F. Slice the sweet potatoes in half lengthwise.

Step 2

Place the sweet potatoes face down on a baking tray lined with parchment paper. Bake for 45 minutes until tender.

Step 3

While the potatoes are baking, prepare the filling. Mix together black beans, corn, diced avocado, chopped cherry tomatoes, diced red onion, salt, and half of the lime juice in a bowl.

Step 4

In a separate bowl, massage the red cabbage with the remaining lime juice until it turns bright pink.

Step 5

For the Yogurt Cilantro Sauce, blend soy yogurt, jalapenos, lime juice, coriander, hemp seeds, and cumin until smooth.

Step 6

Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork.

Step 7

Top the sweet potatoes with the black bean mixture, massaged cabbage, and broccoli sprouts. Drizzle generously with the Yogurt Cilantro Sauce and serve.

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