Sweet Potatoes + Black Beans = A Hearty Vegetarian Meal

November 3, 2009 |Sweet Bites

I love pairing sweet potatoes with savory meats like juicy pork tenderloin, but with my unpredictable schedule I don’t like to keep meat around so my meals tend to lean towards vegetarian. Vegetarian dishes are sometimes difficult to think up because I’m so used to having that 1 source of protein be the star of the show -but once again, sweet potatoes save the day! I’ve often seen the sweet root paired with black beans in dishes such as enchiladas, salads and soups-and I’ve come to the conclusion that this combination is the answer to a fulfilling meat-free meal! It’s hearty, super fibrous and the sweetness of the potato mingles nicely with the wholesome beans. The following recipe has become a staple at my house. I pair these Sweet Potato Black Bean Patties with a dollop of cooling Avocado Cream and a crisp green salad for contrast. I adapted the recipe from Dishing Up Delights (who adapted it from Martha Stewart); my recipe takes a bit longer but I promise you it’s worth it!

Sweet Potato Black Bean Patties

For the cakes:

1-1/2 teaspoons olive oil, plus extra for brushing

2 scallions, thinly sliced

3-4 garlic cloves, minced

1 jalapeño, finely chopped (ribs and seeds removed)

1-1/2 teaspoons ground paprika (Dishing Up Delights uses cumin)

1 can (15 ounces) black beans, drained

2 medium sweet potatoes, boiled and mashed (Dishing Up Delights grates it raw)

Sea salt and freshly ground black pepper

1 egg, lightly beaten

1/4 cup plain breadcrumbs

For Avocado Cream:

1/2 hass avocado

1/4 cup plain Greek yogurt (I use 0% because the avocado is creamy enough)

1 tablespoon lime juice

1 jalapeño, ribs and seeds removed

Sea salt to taste

To make patties: Heat the broiler. In small saucepan over medium heat, warm 1-1/2 teaspoons olive oil. Cook the scallions until softened, about 1 minute. Add garlic, jalapeño and paprika; cook until fragrant, about 30 more seconds. Add beans; cook and stir until warm and well coated, about 1 minute. Transfer beans to a large bowl; mash until still slightly chunky. Add sweet potato mash to bowl; combine; season with salt and pepper. Fold in egg and breadcrumbs until egg is thoroughly distributed. Divide mixture into 2-inch balls; flatten into patties. Brush a baking sheet with small amount of olive oil; place patties on sheet; broil until golden brown, 8-10 minutes. Turn patties; broil until crisp, 2-3 minutes more. Serve with Avocado Cream and salad if desired.

To make Avocado Cream: In blender jar, combine the avocado, yogurt, lime juice and jalapeño; whirl until smooth. Season with salt.