Soft, caramelized sweet potato gets a savory filling of warm black beans, creamy avocado, and fresh lime juice. Toasted pumpkin seeds add a satisfying crunch.
The foundation of this main course is a sweet potato that turns soft in the oven and darkens where it meets the pan. Halving the potatoes and roasting them cut-side down on the baking sheet gives the flesh direct contact with the hot pan. That brings out more color and a lightly caramelized flavor than baking them whole. Choose firm potatoes that are roughly the same size so they’re ready around the same time.
Black beans provide an earthy, savory counterpoint to the sweet potato and make the filling substantial. Canned beans are handy here: rinse them and warm them gently with garlic, cumin, and smoked paprika. A splash of water keeps them from drying out. Mash a few beans as you stir; this makes the mixture a little creamier while leaving the rest whole. If you’re using beans you’ve cooked yourself, use about the same amount of drained beans.
Avocado makes the dish creamy, but it needs a fresh counterpoint. Lime juice adds acidity and keeps the flavors bright; cilantro brings a green, herbal note. Cut the avocado just before serving so the flesh stays looking its best. No cilantro on hand? Flat-leaf parsley is milder but works too. Lemon can replace the lime, though the aroma will be different.
Pumpkin seeds are small, but they provide just the crunchy contrast the soft potato, beans, and avocado need. Toast them in a dry skillet and take them out as soon as they smell fragrant and turn lightly golden; they can burn quickly. Serve the halves right away, with the beans in the middle and the avocado, cilantro, and seeds on top. An extra lime wedge at the table is handy for anyone who wants more freshness.
For an easy prep, you can cook the potatoes and beans separately and store them in sealed containers in the fridge; refrigerate leftovers within two hours and use them within three to four days. Heat the potato and beans through, then add the avocado and cilantro. That way, the toppings stay fresh and the pumpkin seeds keep their crunch. This dish is a complete meal on its own, but it also goes well with a green salad and a simple vinaigrette.
Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with parchment paper. Halve the sweet potatoes lengthwise and rub the cut sides with 1 tablespoon olive oil, ½ teaspoon salt, and some pepper.
Place the potatoes cut-side down on the baking sheet. Roast for 35–45 minutes, until the flesh is soft and the edges are caramelized. Check by inserting a knife into the thickest part.
Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat. Shake the pan regularly and take them out as soon as they turn lightly golden and smell fragrant. Set aside.
Heat the remaining tablespoon of olive oil in the same pan over medium-low heat. Add the garlic, cumin, and smoked paprika and stir for 30 seconds. Add the black beans, water, and remaining ¼ teaspoon salt. Heat for 4–5 minutes, mashing a few beans with the back of a spoon.
Halve the avocado, remove the pit, and cut the flesh into cubes. Juice the lime. Toss the avocado with 1 tablespoon lime juice and pick the cilantro leaves from the stems.
Arrange the roasted sweet potato halves on plates. Spoon the warm beans over them and add the avocado, cilantro, and pumpkin seeds. Serve with the remaining lime juice, to taste.
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