Name: Indian Spiced Sweet Potato Jackets
Ingredients: 2 large sweet potatoes; 2 Tbsp extra-virgin olive oil, divided; 1 tsp cumin seeds; 1 tsp black mustard seeds; 1 small onion, (peeled and diced ); 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp turmeric; 1/2 tsp sea salt; 1/2 tsp flaked dried garlic; 14 oz black beans, (drained and rinsed (or another bean, lentil, or legume)); 1/2 cup plain dairy-free yogurt such as coconut yogurt; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh mint; Generous pinches of crushed red pepper flakes

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How this works

Indian Spiced Sweet Potato Jackets

Thebrilliant orange of sweet potatoes blended with black beans and Indian spicescreate a perfect warming dish for winter. But its tremendous eye appealprovides more than just looks. The flavor and nutritional benefits contribute avariety of antioxidants that will protect your body from chronic disease.

Servings: people

Calories: 0.215kcal

Ingredients

2 large sweet potatoes
2 Tbsp extra-virgin olive oil, divided
1 tsp cumin seeds
1 tsp black mustard seeds
1 small onion, peeled and diced
1 tsp smoked paprika
1 tsp ground coriander
1 tsp turmeric
1/2 tsp sea salt
1/2 tsp flaked dried garlic
14 oz black beans, drained and rinsed (or another bean, lentil, or legume)
1/2 cup plain dairy-free yogurt such as coconut yogurt
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
Generous pinches of crushed red pepper flakes

Instructions

Select sweet potatoes large enough to offer a half potato per serving.
Preheat oven to 375 F. Line a baking sheet with parchment. Cut potatoes in half, lengthwise, and rub all sides in half the oil. Place cut side down on baking sheet and bake for 35 to 45 minutes, or until potatoes are tender all the way through when pierced. Set aside to partially cool.
In small frying pan, heat remaining oil over medium heat. Add cumin and mustard seeds and sauté until they begin to pop. Add onion, paprika, coriander, turmeric, salt, and garlic and continue to sauté until onion is soft. Add a splash of water if needed to prevent it from sticking and burning. Remove from heat and stir in beans. Set aside until potatoes are fully baked.
.When potatoes are tender and cool enough to handle, scoop out the middle from each half, leaving a bit of potato to support a firm shell. Add scooped potato to sautéed onion and beans. Turn up heat and cook for a couple of minutes, or until piping hot. Add more seasonings to taste, if needed. Load into sweet potato shells. Top with yogurt, chopped cilantro, mint, and a generous sprinkling of crushed red pepper flakes.

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