Roasted Black Bean and Sweet Potato Wedges
Satisfyingly crispy roasted sweet potato wedges paired with savory black beans, offering a high-protein, low-calorie meal that's quick and easy to prepare.
5 min
Prep
15 min
Cook
4
Serves
400
Calories
Macros · per serving
31g protein
68g carbs
9g fat
Ingredients
For 4 servings
- 3 sweet potato
- 2 15 oz can black beans
- 2 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cumin
- 1 lime
- 0.5 cup cilantro
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Wash the sweet potatoes thoroughly and cut them into wedges.
- 3
In a large bowl, toss the sweet potato wedges with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
- 4
Spread the wedges in a single layer on a baking sheet. Roast in the preheated oven for 15 minutes, turning once halfway through, until golden brown and crispy.
- 5
While the sweet potatoes are roasting, drain and rinse the black beans.
- 6
In a small saucepan over medium heat, combine the black beans with cumin and a pinch of salt. Stir occasionally and heat through, about 5 minutes.
- 7
Once the sweet potatoes are done, squeeze the lime juice over them and sprinkle with chopped cilantro.
- 8
Serve the roasted sweet potato wedges with the seasoned black beans on the side.
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