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Baked Sweet Potatoes w/ Black Bean & Jalapeño Salsa

Anything with jalapeños in it is good as far as I'm concerned, I love how they transform any dish into an instant party! Please make sure when you buy them to get a sugar-free variety though, I picked up mine easily from my local supermarket.

This meal is a fun dish but also one that’s incredibly healthy and fresh. Because it’s low on the glycemic index and has a good source of protein from the beans it’ll help reduce any sugar cravings and will keep you going until your next meal.

Recipe information

Vgn, Paleo
Serves 4
40 mins


8 small sweet potatoes

1 can black beans

1/2 onion, diced

1 avocado, cubed

3 tbsp pickled jalapeño slices

1/2 cup cherry tomatoes, quartered

1/4 cup pomegranate seeds

2 tbsp coconut or natural yogurt

1 handful coriander leaves

2 limes

coconut or macadamia oil

sea salt

black pepper


Pre-heat the oven to 200C.

Wash the sweet potatoes and stab them a few times with a fork, place on a baking tray and cook for 40 mins to 1 hour depending on their size.

Drain and rinse the black beans. Transfer them to a bowl with the avocado, pomegranate seeds, jalapeños, tomatoes,onion and coriander. Squeeze in one of the limes and season with salt and pepper. 

Cut open the sweet potatoes, spoon in the black bean salsa, top with the yogurt and serve with the lime wedges.