Easy Weekday Lunch! Sweet Potato & Black Bean Toasts

Sweet Potato & Black Bean Toast

This is a lovely thing to prep ahead of time. Prep black beans and lots of sweet potato toasts on Sunday night and turn to during the week for a lunch that takes five minutes to put together. The sweet potato toasts are also great with smashed avocado or your favorite nut butter in the morning for a filling breakfast.

Kerry Dunn | 2/9/21

• prep time: 10 mins
• cook time: 30 mins
• total time: 40 mins
  
  Servings: 4
  
  

Ingredients:

• 2 large sweet potatoes
• 1 (15 ounce) can black beans
• 1/4 cup chopped fresh cilantro
• 1/4 cup onion chopped
• 2 cloves garlic chopped
• juice from 1/2 lime
• 1/4 tsp oregano
• 1/2 tsp cumin
• 1/4 tsp paprika
• 1 tbs olive oil
• 1 avocado
• sprouts (optional)
• red pepper flakes (optional)

Instructions:

1. Preheat oven to 400 degrees. Line a baking sheet with a reusable liner (good for reducing waste:)) or parchment paper.
2. Cut sweet potatoes length wise, probably 4-5 toasts from each potatoesdepending on how big it is. Brush each side with olive oil and place on baking sheet in single line. Pop in oven for 30 minutes, flipping potatoes at minute 20 and then letting cool on rack outside oven.
3. In a small saucepan, add olive oil and heat up garlic and onion for two minutes on medium heat. Add in oregano, cumin and paprika. Saute another minute.
4. Add entirety of black bean can into saucepan and stir.
5. Add lime and chopped cilantro into black beans. Heat together on low heat for five minutes.
6. Take one cooked sweet potato toast and top with black beans, chopped avocado, sprouts and red pepper flakes. If I have leftover jasmine rice in the fridge, I usually toss this into the heaping topping too.
7. Enjoy! Keep toasts and black beans in fridge for up for four days. Easy and nourishing for you on a busy day!