When I was first diagnosed with celiac disease, this was one of the recipes I made frequently. Why? Because it was filling, easy to make, and kept well throughout the week. I focused a lot on making recipes that used simple and naturally gluten free ingredients because it took me a while to learn how to really read food labels right after my diagnosis.
Add Dried Spices For Flavor!
Many people don’t feel confident using dried spices, but for someone who follows a gluten free diet, spices are a wonderful way to add flavor without the fear of accidentally adding gluten. Remember to use individual spices (i.e salt, paprika, cinnamon, cumin, etc) and always double check spice blends.
Shortcut: Purchase Pre-Cut Sweet Potatoes
If you’re looking to cut down on prep time, I recommend purchasing precut sweet potatoes from the grocery store! You’ll likely pay a little extra compared to the whole sweet potatoes, but for busy families this can be a huge time saver!
Why I Love This Recipe:
- It keeps well for 4-5 days in the fridge, which is perfect for my weekly meal-prep!
- It’s great for travel because it’s served cold. This is my go-to meal for a picnic or airplane ride.
- It’s well balanced. It’s got protein, carbs, veggies, and healthy fats!
Black Bean & Sweet Potato Dip
Equipment
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Dry Measuring Cups
- Medium (~2 qt) Mixing Bowl
- Blender (optional)
- Wooden Spoon
- Strainer
Ingredients
SWEET POTATOES
- 2 medium organic sweet potatoes (~1 lb, diced into 1" cubes)
- 2 tablespoons olive oil (sub avocado oil)
- 1 tablespoon maple syrup (sub honey or agave)
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon sea salt
- ¼ teaspoon ground cinnamon (optional)
AVOCADO DRESSING
- 1 medium avocado (ripe)
- 2-3 tablespoons lime juice (~1 lime)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup (sub honey or agave)
- ¼ teaspoon sea salt
- 1 teaspoons jalapeño (minced, optional)
DIP
- 15 ounces black beans (canned, rinsed and drained)
- 15 ounces corn (canned, no salt added, drained)
- ⅓ cup cilantro (leaves, finely chopped)
- ¼ cup red onion (finely diced)
- ¾ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon sea salt
- corn tortilla chips (gluten free, for serving)
Instructions
ROAST SWEET POTATOES
- Preheat oven to 375oF and line a baking sheet with foil or parchment paper.
- Dice the sweet potato into 1" (bite-sized) cubes
- In a mixing bowl, add the diced sweet potatoes, oil, maple syrup, cumin, chili powder, salt and cinnamon. Toss until sweet potatoes are completely coated. Bake for 15-20 minutes until potatoes are tender. Set aside.
MIX AVOCADO SAUCE
- Slice the jalapeño in half (lengthwise), remove the seeds and discard. Mince the green flesh. Omit for less/no spice.
- While the potatoes are roasting, add the avocado, lime juice, olive oil, maple syrup, salt, and jalapeño (optional) to a blender or mixing bowl. Blend until smooth or mash until combined. Taste and adjust* as needed. Consistency should be slightly thinner than guacamole.
PREPARE DIP
- In a strainer, drain and rise the canned black beans and corn until the water runs clear.
- In a medium mixing bowl (feel free to reuse the bowl from the potatoes), add the black beans, corn, half of the cilantro, red onion, cumin, chili, and sea salt. Toss until mixture is completely coated in the spice blend.
- Add the sweet potatoes and sauce to the bowl and mix until well combined. Taste and adjust* as needed.
- Serve the dip with corn tortillas and garnish with the rest of the fresh cilantro. Refrigerated leftovers will keep for 3-4 days and taste best with a squeeze of fresh lime juice just before serving.
- *Note: adjusting for tasteToo sweet? > Add limeToo sour? > Add maple syrupToo thick? > Add water