Southwest Baked Sweet Potato with Black Beans and Avocado Salsa

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 filling baked sweet potato topped with seasoned black beans and a fresh avocado salsa, blending regional southwestern flavors perfect for an easy meal. This Latin American-inspired healthy bowl recipe, ready in about 60 minutes, pairs large sweet potatoes, black beans, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 50 min Serves 4 Latin American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pierce 4 large sweet potatoes several times with a fork and place them on a baking sheet. Bake for 45-55 minutes until soft and easily pierced with a knife.
  2. Step 2: While the sweet potatoes bake, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can drained black beans, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt; cook for 5 minutes, stirring occasionally until beans are heated through and spices are fragrant.
  3. Step 3: In a bowl, combine 1 large diced avocado, 1 medium diced tomato, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice; gently toss to make the avocado salsa.
  4. Step 4: When sweet potatoes are done, slice each open lengthwise and fluff the interior with a fork. Spoon the warm seasoned black beans evenly over each potato and top with generous portions of the avocado salsa before serving.

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