Loaded Sweet Potatoes with Hot Buffalo Black Beans
Zesty Cucumber & Celery Salad
Cooking time
30 minutes
Servings
2/4
Calories
/serving
These sweet potatoes are locked and loaded. Buffalo sauce is the hot stuff behind the stellar black bean topping. It spills over the spuds, which are oven roasted to just-soft. Push back on the heat with a zesty side salad: crunchy and cool with cucumbers and celery.
We will send you:
- 450g Sweet potatoes
- 2 Celery stalks
- 3 Cucumbers
- 1 Scallion
- 1 Lime
- 540ml Black beans (canned)
- 30ml Buffalo sauce
- 30ml Vegetable demi-glace
- 15ml Tomato paste
- 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F.
- Halve the sweet potatoes lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Arrange, cut-sides down, and roast, without flipping, 25 to 30 min., until softened.
Mise en place
- Meanwhile, zest and juice the lime.
- Thinly slice the celery crosswise on an angle.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Drain and rinse the black beans.
Cook & coat the black beans
- In a large pan, heat a drizzle of oil on medium-high.
- Add the white bottom of the scallion and tomato paste. Sauté, 30 sec. to 1 min., until fragrant.
- Add the black beans, demi-glace, Buffalo sauce (add ½ for medium spicy), remaining spices and ¼ cup water (double for 4 portions).
- Cook, stirring occasionally, 5 to 6 min., until warmed through and saucy.
Make the salad
- Meanwhile, in a medium bowl, combine the cucumbers, celery, lime zest (start with ½), lime juice, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the sweet potatoes, cut-sides up, between your plates.
- Top with the black beans and salad.
- Garnish with the green top of the scallion. Bon appétit!
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