Sweet Potatoes with Warm Black Bean Salad

  • 4 medium sweet potatoes
  • 1 (15 oz.) can black beans, rinsed
  • 2 medium tomatoes, diced
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 3/4 tsp salt
  • 1/4 cup reduced fat sour cream
  • 1/4 cup chopped fresh cilantro

  1. Prick sweet potatoes with a fork in several places.  Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake 425ºF oven until tender all the way to the center, about 1 hour).
  2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander, and salt; microwave on High until just heated through, 2 to 3 minutes.  (Alternatively, heat in a small saucepan over medium heat).
  3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well.  Top each with a dollop of sour cream and a sprinkle of cilantro.

Nutrients Per One Cup Serving: Calories 253, Protein 9g, Carbohydrate 43g, Total Fat 6g, Fiber 10mg, Cholesterol 6mg, Sodium 575mg, Potassium 981mg

Source: http://www.eatingwell.com/recipe/249082/sweet-potatoes-with-warm-black-bean-salad/