Chili Lime Sweet Potatoes

Chili Lime Sweet Potatoes with Black Beans and Lentils

Course: Main Course
Cuisine: American
Keyword: Plant-based, vegan
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 304kcal
Author: Cindy Rainey
Vegan and plant-based,  these sweet potatoes topped with a mixture of black beans, lentils, and vegetables, finished with an oil-free tangy chili lime dressing, are perfect for meal prep or can be served right away for lunch or dinner.
Print Recipe

Ingredients

  • 6 sweet potatoes small
  • 1 Tablespoon tahini
  • 1/4 cup white wine vinegar
  • 2 Tablespoons lime juice
  • 1 teaspoon chili powder
  • 2 cloves minced garlic
  • 2 Tablespoon agave nectar
  • 1 teaspoon salt
  • 1 cup lentils cooked (green or brown, not red)
  • 1 cup bell peppers red or orange, diced
  • 1 cup carrots diced
  • 1/4 cup vegetable broth adding more if necessary
  • 1 15.5 ounce can black beans drained and rinsed
  • 1 cup corn kernels fresh, canned, or frozen
  • salt to taste
  • cilantro to garnish

Instructions

  • Preheat oven to 400°.
  • Wash sweet potatoes and put in oven on a baking sheet for 45 minutes or until tender.  Sweet potatoes can get messy and drip as they are cooking so use either a silicon baking mat or line your baking sheet with foil.
  • In a small bowl, whisk together the tahini, vinegar, lime juice, chili powder, garlic, agave, and salt.  Set aside. 
  • If your lentils are not pre-cooked, cook according to package directions now.  You will need 1 cup cooked lentils and so about 1/2 cup dry.
  • While potatoes are cooking, chop peppers and carrots. 
  • Line a saute pan with 1/4 cup vegetable both and sauté  vegetables until tender, about 5-7 minutes, adding more broth if necessary to keep pan from sticking. 
  • When vegetables are tender, add cooked lentils, drained beans and corn.  Pour dressing on top and stir and mix together. Turn off stove and set aside. Add salt to taste if desired. 
  • When potatoes are cooked and cooled enough to touch, place each one on a plate or in a meal prep container.  Top with vegetable/bean mixture.
  • Garnish with cilantro.

Notes

If serving right away then you might need to heat the lentil/bean mixture to desired temperature.
If meal prepping, be aware that some sweet potatoes are quite large. Don't overcrowd the meal prep container.  Cut down and save for another time or throw out if necessary. 
If meal prepping, reheat for about 2 minutes before eating.

Nutrition

Calories: 304kcal | Carbohydrates: 60g | Protein: 11g | Fat: 2g | Sodium: 574mg | Potassium: 920mg | Fiber: 15g | Sugar: 13g | Vitamin A: 22930IU | Vitamin C: 39.4mg | Calcium: 69mg | Iron: 3.7mg