Roasted Sweet Potatoes with Black Bean Chili

I think this meal looks so Halloween-y, with the bright orange sweet potatoes and the black beans. It tastes pretty amazing, too. I’m always on the look-out for hearty, delicious vegetarian meals, and this one definitely fits the bill. It’s sweet, spicy, healthy, and filling, and a meal I’ll definitely make again and again.

This dish comes together pretty quickly, too, especially if you roast the potatoes the night before. Roasting the potatoes gives them this nutty, caramelly sort of flavor that works so well with the spicy chili on top. Sweet potatoes and black beans are such a natural pairing (exhibit A, exhibit B), and definitely one of my favorite flavor combinations. My husband loved these, too, and didn’t miss the meat – which is rare for him!

Roasted Sweet Potatoes with Black Bean Chili
adapted from Have Recipes – Will Cook

4 small sweet potatoes or yams, scrubbed and cut in half lengthwise
2 tablespoons extra virgin olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 15-ounce cans black beans, rinsed and drained
1 14.5 ounce can diced, chili-ready tomatoes
1 teaspoon kosher salt
Shredded cheese
Sour cream
Avocado and cilantro for garnish (which I didn't include, but I wish I had)

1. Heat a large baking sheet by placing it in the oven and preheating the oven to 450 degrees for 10 minutes. Brush cut sides of sweet potatoes with one tablespoon of the olive oil. Remove the hot pan from the oven, and place the sweet potatoes cut side down on the baking sheet. Roast for 15 minutes. Turn the potatoes with a spatula and continue to bake for another 10 minutes or until the potatoes are tender when pierced with the tip of a knife.

2. While the potatoes are roasting, heat the remaining tablespoon of olive and the onion in a large Dutch oven or skillet. Cook the onion on medium-low heat until tender and golden, about 8 minutes. Add the garlic and cook for one minute, and add the chili powder and cumin to bloom for about 20 seconds.

3. Add the black beans, tomatoes, 1/4 cup water, and salt and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.

4. Assemble the potatoes by scraping the flesh of the potato with a fork and topping the potato with the chili. Serve with shredded cheese, sour cream, avocado and cilantro.