Cinnamon sweet potato bean bowls
Sweet potatoes are such a versatile food - they can handle so many different flavor combinations! They are also packed with beta-carotene, an antioxidant that our bodies can convert into Vitamin A when needed. During pregnancy, vitamin A is essential to helping your growing baby properly form all of its intricately detailed parts.* While breastfeeding, adequate vitamin A helps you and your baby have healthy skin and eyes.
*Talk to your registered dietitian about safe vitamin A supplementation in pregnancy. Food forms of beta-carotene are almost always safe, but some food, drug, and supplement forms of active vitamin A may need to be limited.
Roasting sweet potatoes is one of my absolute favorite ways to prepare them - slightly crispy on the outside, sweet and soft on the inside. With just a little olive oil, salt and pepper, they are fabulously tasty, but why not play around with your spice combo?
Cinnamon and sweet potato is a classic match-up, but it also tastes fabulous with a non-traditional kick of spice as well. Paired with a simple combo of onions, beans, and tomatoes, this bowl is a crowd-pleaser that you can probably make with one hand if need-be (I see you toting around that toddler!)
Think of this as a quicker version of vegetarian chili, with a heaping side of crispy roasted potatoes. You can absolutely use a crock-pot or instant-pot to help meld the flavors of the bean and tomato portion. I like to leave the skin of my sweet potatoes on, but you could definitely peel them before roasting to accommodate youngsters. Beans can be mashed or pureed for babies as well. Let me know in the comments below what you try!
Cinnamon sweet potato bean bowls
Warm, spicy, and oh-so easy.
Makes: 6-8 servings
- 5-6 small, or 3-4 medium sweet potatoes, rinsed and cut into bite-sized chunks
- 2 tablespoons olive or avocado oil, divided
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 tsp ground ginger
- 1/2 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 onion, diced
- 1 14.5 oz can fire roasted diced tomatoes (or 1 can diced tomatoes + 2 cloves garlic + 1 tsp chili powder)
- 1 14.5 oz can black beans
- 1 14.5 oz can white kidney beans
- Avocado, cheese, and yogurt or sour cream for topping bowls
- Preheat oven to 400F. Toss sweet potato chunks in 1 Tablespoon oil, salt, red pepper, ginger, paprika and cinnamon. Spread evenly on a cookie sheet and roast for 10 minutes. Stir and continue roasting about 10 more minutes until very soft and with some golden brown spots.
- While potatoes are roasting, heat remaining 1 T oil in the bottom of a large pot over medium heat. Saute onions until they are soft and translucent.
- Add cans of tomatoes and beans, and stir. Allow the mixture to begin boiling and then turn heat to low to simmer. Let simmer at least 10 minutes. If mashing some for babies, remove desired portion and mash or puree in a blender to desired consistency. Leave whole beans for older children and adults.
- Serve bowls with a portion of sweet potato and a portion of beans, topped with your choice of avocado, cheese and yogurt or sour cream.
- Let leftovers cool completely to room temperature before refrigerating or freezing. Beans can be reheated on the stove or in the microwave, potatoes are best reheated in the microwave or in the oven at 400 F.