Southwest Sweet Potato Black Bean Dip
Ingredients
The dip
-
2
medium
organic sweet potatoes
-
2
Tbsp
olive oil or avocado oil
-
¼
tsp
sea salt
-
½
tsp
ground cumin
-
½
tsp
chili powder
-
1
15-ounce can
black beans
-
¼
tsp
sea salt
-
¾
tsp
ground cumin
-
½
tsp
chili powder
-
¼
cup
finely chopped cilantro
-
¼
cup
red onion, finely diced
-
1
cup
whole corn kernels
The sauce
-
1
ripe
avocado
-
3
Tbsp
lime juice
-
¼
tsp
sea salt
-
1
Tbsp
maple syrup (optional)
-
2
Tbsp
minced jalapeño (optional)
-
1-2
Tbsp
water to thin
For serving
-
as needed
plantain or corn chips
-
as needed
fresh cilantro
-
as needed
lime wedges
-
as needed
diced red onion
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cube the sweet potatoes and toss with oil, salt, cumin, and chili powder. Bake for 20 minutes until soft and lightly browned.
- In a small bowl, mash the avocado and mix in lime juice, sea salt, maple syrup (if using), and jalapeño. Thin with water to desired consistency.
- In a medium bowl, combine black beans, salt, cumin, and chili powder. Add cilantro, onion, corn, and roasted sweet potatoes to the sauce and mix well.
- Serve with chips and garnish with cilantro, lime, or onion as desired.
Nutrition Facts (estimated)
Servings
6
Calories
202
Total fat
8.8g
Total carbohydrates
27.9g
Total protein
5.6g
Sodium
554mg
Cholesterol
0mg
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