Guacamole would be a perfect complement to this dish.
Sadly, I had no avocados at my disposal, so I stuck with just the sweet potato and black bean dish.
Not only is this dish pleasantly fall-hued, but it is satisfying and tasty too. The lime juice and cilantro keep the dish from becoming too heavy, yet it is still substantial enough to make for a cold fall evening meal.
1 large sweet potato
1/2 12oz can of black beans
Servings: 4 servings
Heat oven to 425oF. Bring a pot of water to a boil while you peel and cube the sweet potato. Boil the sweet potato until slightly tender, about 5 minutes. Drain. Toss sweet potato with a little olive oil, garlic, salt, and onion powder. Spread in a single layer on a baking sheet and place in the oven. Bake for 12 minutes. Toss the sweet potato, and continue baking for another 15 minutes, or until lightly browned and tender in the center. Meanwhile, drain and rinse the black beans. When the sweet potato is ready, combine the sweet potato and the black beans in large bowl. Drizzle the lime juice over it and add the cilantro and parsley. Stir to combine and enjoy!