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Roasted Sweet Potatoes with Spicy Frijoles & Cumin Crema
2 or 4 Serving Dinner

Roasted Sweet Potatoes

with Spicy Frijoles & Cumin Crema

Black beans in a spicy red pepper and tomato sauce give these silky roasted sweet potatoes a little kick. Mini sweet peppers balance the heat, and a cooling cumin and lime crema tie the dish together.

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Nut-Free High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
590
FAT
24g
CARBOHYDRATES
72g
PROTEIN
19g

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INGREDIENTS

  1. 2 sweet potatoes, halved lengthwise
  2. 1 tsp ground cumin (divided)
  3. 6 mini sweet peppers
  4. 13.4 oz black beans, drained and rinsed
  5. 6 tbsp mojo rojo sauce
  6. 1/4 cup vegan mayo
  7. 1 lime, half juiced, half cut into wedges
  8. 0.25 oz cilantro, leaves and tender stems roughly chopped
  9. 2 oz pickled jalapeños
  10. 1 tbsp + 2 tsp olive oil*
  11. Salt*
  12. Pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: N/A
Tools: Baking sheet, Small saucepan
SERVINGS
PREP & COOK TIME
30 min
CALORIES
590
FAT
24g
CARBOHYDRATES
72g
PROTEIN
19g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the sweet potatoes

Preheat oven to 425°F. Place sweet potatoes on baking sheet and rub each half with 1 tsp olive oil, just ⅛ tsp cumin, and a pinch of salt and pepper. Roast sweet potatoes, cut side down, for 20 minutes. Add sweet peppers, 1 tsp olive oil, and a pinch of salt and pepper and continue to cook until sweet potatoes are tender, 10 to 15 minutes. (4-serving meal: use 2 tsp olive oil for sweet peppers)

2
Cook the frijoles

Combine black beans, mojo rojo, a pinch of salt, and 1 tbsp water in small saucepan over medium heat and cook until beans are heated through, 6 to 8 minutes. (4-serving meal: use 2 tbsp water)

3
Make the cumin crema

Stir together mayo, remaining cumin, lime juice, and a pinch of salt and pepper in small bowl.

4
Serve

Divide spicy frijoles between shallow bowls. Top with roasted sweet potatoes and peppers, cilantro, and pickled jalapenos. Dollop with cumin crema and serve with lime wedges. ¡Buen apetito!

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