Chipotle Lime Sweet Potato Hash with Crispy Black Beans and Avocado Crema

Ingredients

• •2 medium sweet potatoes, peeled and diced (about 4 cups)
• •2 tablespoons olive oil, divided
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •1/2 teaspoon chipotle powder
• •Salt, to taste
• •1 can (15 oz) black beans, drained and rinsed
• •1/4 teaspoon garlic powder
• •1 ripe avocado
• •1/2 cup plain Greek yogurt or vegan yogurt
• •1 lime, zested and juiced
• •2 tablespoons fresh cilantro, chopped (plus more for garnish)
• •2 green onions, sliced (for garnish)
• •Optional: crushed red pepper flakes for spice

Instructions

1. 1

   Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   Toss the diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, cumin, chipotle powder, and a pinch of salt. Spread them evenly on the prepared baking sheet.

3. 3

   Roast the sweet potatoes in the oven for 25-30 minutes, flipping halfway through, until tender and slightly crispy.

4. 4

   Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the black beans, garlic powder, and a pinch of salt. Cook, stirring occasionally, until the beans become crispy, about 8-10 minutes.

5. 5

   To make the avocado crema, combine the avocado, Greek yogurt, lime juice, lime zest, and cilantro in a food processor or blender. Blend until smooth, adding a splash of water if needed to reach a creamy consistency. Season with salt to taste.

6. 6

   Assemble the dish by spooning the roasted sweet potatoes onto a serving plate. Top with crispy black beans, drizzle with avocado crema, and garnish with fresh cilantro, green onions, and optional crushed red pepper flakes.

7. 7

   Serve immediately and enjoy!