Island Style Roasted Sweet Potatoes with Black Bean Hummus

A hearty vegetable dish that is in fact neither rich nor heavy. It works well as a stand-alone meal but can also be served alongside a grilled protein. The bold flavors of orange, turmeric and ginger enhance the sweetness of the potatoes, as they sit perfectly atop a pillowy smear of black bean hummus.

Island Style Roasted Sweet Potatoes with Black Bean Hummus

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
A hearty vegetable dish that is in fact neither rich nor heavy. It works well as a stand-alone meal but can also be served alongside a grilled protein. The bold flavors of orange, turmeric and ginger enhance the sweetness of the potatoes, as they sit perfectly atop a pillowy smear of black bean hummus.
No ratings yet
Servings 6

Ingredients
 

  • 3 large sweet potatoes
  • 1-2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/3 cup fresh orange juice
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon fresh grated turmeric, or ½ teaspoon dried
  • 1 tablespoon sesame seeds
  • 2 teaspoons pure maple syrup
  • ¼ cup chopped cilantro for garnish

For the hummus:

  • 15 ounce can black beans, rinsed and drained
  • 1 large garlic clove, finely grated or chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons well-stirred tahini
  • 1 teaspoon kosher salt
  • freshly ground black pepper

Instructions
 

  • Preheat your oven to 400 F. Cut the sweet potatoes into wedges and place on a baking sheet. Toss with olive oil and salt and roast, shaking the pan every once in a while, until almost tender. This should take about 30 minutes.
  • Combine the orange juice, ginger, sesame seeds and turmeric in a bowl. When the sweet potatoes are tender, remove the pan from the oven and pour the mixture over the sweet potatoes, stirring gently to coat. Return the pan to the oven for 5 more minutes until the glaze has reduced to be syrupy.
  • While the potatoes are roasting, make the hummus. Place all of the ingredients in a food processor and blend until very smooth, scraping down the sides two or three times. Turn the machine on again and while blending, pour in between 2-4 tablespoons of water to loosen the hummus. It should be a nice, creamy thickness. Taste for seasoning and add more salt and black pepper if needed.
  • Smear the hummus on the bottom of a large, shallow serving bowl. Scatter the sweet potatoes on top of the hummus and garnish with the cilantro. Serve warm or at room temperature.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving