Chipotle & Black Bean Sweet Potato Boats

Chipotle & Black Bean Sweet Potato Boats

These roasted sweet potatoes with black beans and chipotle aioli are an easy, flavor packed recipe perfect for a healthy weeknight dinner or crowd pleasing side dish. Oven roasted sweet potatoes are topped with a vibrant black bean and red onion mixture, then finished with a smoky homemade chipotle aioli and fresh cilantro for a bold, satisfying bite. Naturally gluten free and loaded with plant based protein, this sweet potato recipe is simple to make yet rich in texture and flavor, making it ideal for meal prep, casual entertaining, or a nourishing vegetarian meal the whole family will love.

Ingredients:

4 large sweet potatoes

1 can black beans

1 ripe avocado

1/2 large red onion

1 cup cilantro

1/2 cup Seasons Cilantro & Red Onion Olive Oil

1/2 cup Seasons Habanero & Honey Balsamic Vinegar

120 ml Seasons Chipotle Olive Oil

1 egg, room temperature

1 clove garlic

1/2 lemon

1 tsp sea salt

Directions: 

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Pierce the sweet potatoes several times with a fork. Place them whole on the baking sheet and bake for 45 to 60 minutes until tender but not mushy. Set aside to cool while you prepare the other components.

While the sweet potatoes are baking, drain the black beans and add them to a medium mixing bowl. Finely dice the red onion and add it to the bowl along with the Cilantro and Red Onion Olive Oil and the Habanero and Honey Balsamic Vinegar. Toss to combine and set aside.

To make the chipotle aioli, add the garlic clove, chipotle olive oil, egg, salt, and lemon juice to a cup suitable for an immersion blender. Place the blender at the bottom of the cup and blend on low until the mixture emulsifies and thickens.

Once the sweet potatoes are cool enough to handle, slice them lengthwise in half and place them skin side down on a serving platter or baking sheet. Top each half with the black bean mixture, a slice of avocado, then drizzle with the chipotle aioli and finish with fresh chopped cilantro.

Serves 4-6.

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