Sweet Potato Bites with Black Bean Hummus & Guacamole

• Produce

  • 1 (15 ounce can Black beans
  • 1 Cilantro and green onion
  • 1 clove Garlic
  • 1/4 tsp Garlic powder
  • 1/2 Lemon, Juice of
  • 2 Sweet potatoes, medium sized

• Condiments

  • 2 tbsp Tahini

• Baking & Spices

  • 3/8 tsp Black pepper
  • 2 tsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 2 1/2 tsp Cumin, ground

• Other

  • 1 cup Guacamole, homemade or storebought

Found on shelikesfood.com

Description

Ingredients

• 2 medium sized sweet potatoes, works best of they are long and skinny
• 2 teaspoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon black pepper
• 1 cup guacamole, homemade or storebought
• Chopped cilantro and green onion for garnish, if desired
• 1 (15 ounce) can black beans, drained and rinsed
• 2 tablespoons tahini
• Juice of ½ a lemon
• 1 clove garlic, minced
• 1½ teaspoons ground cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions

• Pre-heat oven to 400 degrees Fahrenheit. Slice the sweet potatoes in rounds that are about ¼ an inch thick. Place the sweet potatoes in single layer on a large sheetpan and toss with olive oil and spices. Roast sweet potatoes until fork tender, flipping once, about 35 minutes.
• While the sweet potatoes are roasting make the hummus. Add all hummus ingredients to a food processor and blend until desired consitency. You may need to add in a small amount of water to make it a smoother texture. I added in about 1 tablespoon of water.
• Place the sweet potato rounds on a large plate and top each one with a spoonful of hummus and guacamole. Top with chopped cilantro and green onion, if desired.