December 20, 2017

Sweet Potato With Warm Blackbean Salad

For a satisfying last-minute supper, it’s hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well. 3 And A Half‘s microwave friendly Sweet Potato with Warm Blackbean Salad is sure to delight!



– 4 Medium Sweet Potatoes
– 50 grams Canned black beans
– 2 Medium tomatoes diced
– 1 Tablespoon extra virgin olive oil
– 1 Teaspoon ground cumin
– 1 Teaspoon ground coriander
– 3/4 Tablespoon salt
– 1/4 Reduced-fat sour cream
– 1/4 cup chopped cilantro



Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425°F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander, and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.