Loaded Sweet Potatoes with Spicy Buffalo Black Beans
Zesty Cucumber & Celery Salad
Cooking time
30 minutes
Servings
2/4
Calories
600 /serving
These sweet potatoes are locked and loaded. Buffalo sauce is the hot stuff behind the stellar black bean topping, spilling over roasted spuds. Push back on the heat with a smart side salad: cool with cucumbers and celery, and zingy with lime.
We will send you:
- 3 Cucumbers
- 1 Lime
- 2 Scallions
- 450g Sweet potatoes
- 2 Celery stalks
- 30ml Buffalo sauce
- 30ml Vegetable demi-glace
- 15ml Tomato paste
- 398ml Black beans (canned)
- 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
Total Fat
16 g
Saturated Fat
2 g
Sodium
1970 mg
Total Carb
96 g
Sugars
15 g
Protein
18 g
Fibre
26 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 scallions crosswise, separating the white bottoms and green tops.
- 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 bottoms of the scallions 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 tops of the scallions. Bon appétit!
