Mountain Home-Inspired Baked Sweet Potato with Black Bean and Avocado Salsa
Baked sweet potatoes topped with a fresh black bean and avocado salsa for a nutritious and filling vegetarian meal. This american-inspired vegetarian (vegetarian, gluten free) ready in about 60 minutes blends large sweet potatoes, (15 oz) black beans, drained and rinsed, medium ripe avocado, diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 large sweet potatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium ripe avocado, diced
- 1 cup cherry tomatoes, quartered
- 1/2 cup red bell pepper, diced
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Pierce 4 large sweet potatoes several times with a fork and place on a baking sheet. Bake for 45-50 minutes until tender when pierced with a knife.
- Step 2: While the sweet potatoes bake, combine 1 can (15 oz) drained black beans, 1 diced medium avocado, 1 cup quartered cherry tomatoes, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro in a medium bowl.
- Step 3: Add 2 tbsp fresh lime juice, 1 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to the salsa mixture and toss gently to combine.
- Step 4: When sweet potatoes are done, slice each in half lengthwise and fluff the inside with a fork. Spoon generous amounts of the black bean and avocado salsa over each half.
- Step 5: Serve immediately while warm, optionally garnished with extra cilantro or a dollop of Greek yogurt.
Frequently asked questions
How long does Mountain Home-Inspired Baked Sweet Potato with Black Bean and Avocado Salsa take to make?
Total time is about 60 minutes (10 min prep + 50 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mountain Home-Inspired Baked Sweet Potato with Black Bean and Avocado Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mountain Home-Inspired Baked Sweet Potato with Black Bean and Avocado Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mountain Home-Inspired Baked Sweet Potato with Black Bean and Avocado Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mountain Home-Inspired Baked Sweet Potato with Black Bean and Avocado Salsa vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
