5-Minute Microwave Sweet Potato with Black Beans and Avocado

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nutrient-dense, ready-in-5-minutes meal featuring microwave-cooked sweet potato topped with zesty black beans and creamy avocado for a satisfying plant-based dinner. This Mexican-inspired quick recipe (vegan, keto), ready in about 10 minutes, pairs sweet potato, black beans, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 5 min Serves 2 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 medium sweet potato on a microwave-safe plate, pierce 3-4 times with a fork, and cover with a damp paper towel. Microwave on high for 4 minutes, then flip and microwave for 3-4 more minutes until tender when pierced with a fork.
  2. Step 2: In a small bowl, combine 1/2 cup drained and rinsed black beans, 1/2 diced avocado, 1 tbsp lime juice, 1/4 tsp cumin, 1/4 tsp chili powder, and a pinch of salt. Gently fold together with a fork until evenly mixed.
  3. Step 3: Cut the cooked sweet potato lengthwise and fluff the flesh with a fork. Gently fold in the black bean and avocado mixture, then sprinkle with an extra pinch of salt and a squeeze of lime juice.

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