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Smoky Sweet Potatoes with Black Beans & Corn

Smoky Sweet Potatoes with Black Beans & Corn for Summer Bliss

A vibrant dish featuring smoky sweet potatoes, black beans and corn, perfect for summer dining.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Substitute with other starchy vegetables if desired.
  • 2 tablespoons Olive Oil You can use avocado oil for a different flavor.
  • 1 teaspoon Sea Salt Enhances the natural sweetness.
For the Chipotle Dressing
  • 2 tablespoons Chipotle Peppers in Adobo Sauce Use less for a milder flavor.
  • 2 tablespoons Lime Juice Lemon juice can be a great substitute.
  • 1 tablespoon Maple Syrup Honey is a tasty alternative.
  • 2 cloves Garlic Fresh minced garlic works best for flavor.
For the Toppings
  • 1 cup Cooked Black Beans Swap with chickpeas or lentils for a twist.
  • 1 cup Fresh Corn Kernels Fresh is best, but frozen corn will also work.
  • 1 cup Mango Salsa Other salsas like pineapple can be used for variety.
  • 1/2 cup Pickled Red Onions Use store-bought or homemade for freshness.
  • 1/2 cup Crumbled Feta Cheese Omit for a vegan version or substitute with dairy-free cheese.
  • 1 medium Serrano Pepper Opt for diced jalapeño instead for less spice.
  • 1/4 cup Cilantro Leaves Swap with parsley or basil if desired.
  • to taste Freshly Ground Black Pepper Adjust according to your spice preference.

Equipment

  • Grill
  • Grilling Brush
  • Serving Platter

Method
 

Step-by-Step Instructions
  1. Preheat your grill to medium-high heat, around 400°F. Slice the sweet potatoes into ½-inch rounds, brush both sides with olive oil and sprinkle with sea salt. Grill for 10-15 minutes, turning halfway through, until tender and with grill marks.
  2. Prepare a large serving platter. Once the sweet potato rounds are done, transfer them onto the platter, arranging them in a beautiful, overlapping pattern.
  3. Drizzle about 2 tablespoons of chipotle dressing over the grilled sweet potatoes to impart a smoky flavor.
  4. Evenly scatter cooked black beans and fresh corn kernels over the dressed sweet potatoes, then add mango salsa and pickled onions on top.
  5. Sprinkle crumbled feta cheese, diced serrano pepper, and fresh cilantro leaves over the dish. Drizzle more chipotle dressing and season with black pepper to taste.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 300mgPotassium: 700mgFiber: 10gSugar: 8gVitamin A: 15000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Choose firm, fresh sweet potatoes for grilling. Preheat the grill for better results and avoid rushing the grilling process. Consider flavor distribution while layering toppings for the best experience.

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