Roasted Black Beans with Sweet Potato

Instructions

1. 1

   Preheat your oven to 425°F. On a large baking sheet, toss the sweet potato cubes with 2 tablespoons of olive oil, smoked paprika, 1/2 teaspoon cumin, salt, and pepper until evenly coated.

   Tip: Pat the sweet potatoes dry before tossing for crispier edges.

2. 2

   Spread the sweet potatoes in a single layer and roast for 20-25 minutes, stirring halfway through, until golden brown and tender at the edges.

   Tip: Don't overcrowd the pan; give them space to caramelize.

3. 3

   While the sweet potatoes roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3 minutes until slightly softened.

4. 4

   Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the black beans, remaining 1/2 teaspoon cumin, and a pinch of salt and pepper.

   Tip: Heat the beans gently to avoid breaking them apart.

5. 5

   Cook the black bean mixture for 5-7 minutes, stirring occasionally, until warmed through and slightly reduced.

6. 6

   Remove the roasted sweet potatoes from the oven and transfer them to a large serving bowl. Add the warm black bean mixture and gently fold together.

   Tip: Use a gentle hand to keep the sweet potato pieces intact.

7. 7

   Drizzle the lime juice over the top and sprinkle with fresh cilantro and toasted pepitas. Taste and adjust seasonings as needed.

   Tip: The lime juice adds brightness that ties all the flavors together.