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Sweet Potato Kumpir with Black Bean Salsa
Elle

Sweet Potato Kumpir

5 from 2 votes
A fantastic recipe for Sweet Potato Kumpir - stuffed baked sweet potato served with a black bean salsa made with tomatoes, avocado, sweet red onion, cilantro, pomegranate and jalepeno. A super delicious dish that is naturally suitable for anyone following a vegetarian, vegan or gluten-free diet.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Calories: 456

Ingredients
  

For the potatoes:
  • 4 medium organic sweet potatoes (alternatively large firm-cooking potatoes)
  • olive oil
  • sea salt and freshly ground pepper
For the salsa:
  • 1 x 400 g can black beans rinsed and drained (or 200g dried black beans, cooked 'perfectly')
  • seeds from 1/2 pomegranate, more if desired
  • 1 small red onion diced
  • 1 clove garlic minced
  • 15 cherry or mini roma tomatoes, quartered (about 150 g)
  • 2 tablespoons lime juice
  • 1 avocado, diced
  • 2 tablespoons jalepenos (from a jar)
  • 1 small bunch fresh cilantro, chopped
  • sea salt and freshly ground pepper, to taste
To serve:
  • Plain coconut yoghurt or sour cream

Instructions
 

  1. Preheat oven to 425°F / 210°C C. Rinse the sweet potatoes and use a fork to prick several holes into the skin. Place each sweet potato on an aluminum foil square and drizzle with a small amount of oil. Using your hands, rub the oil in a thin, even layer all over the potato. Season with salt and pepper. Wrap with the foil and place them on a baking tray. Be sure the foil is well-sealed.
  2. Bake 50-60 minutes (depending on size), or until you can pierce them easily with a knife or until it feels soft when you squeeze it.
  3. While the sweet potatoes cook, prepare the salsa. In a medium bowl, combine all the salsa ingredients and toss to combine. Set aside.
  4. Once the sweet potatoes are done, remove from the oven remove the foil and transfer to serving plates. Make a slit lengthwise end-to-end across the top and fluff the inside with a fork before stuffing with the salsa topping.
  5. Serve with extra salsa on the side and coconut yoghurt or sour cream. Enjoy!

Nutrition

Calories: 456kcal

Notes

When using dried beans, I like to soak them for improved digestibility. I do this overnight in cool water, or for 6 hours. Then cook according to package instructions. For quicker cooking times, a pressure cooked can be used. This requires no soaking and the beans cook at high pressure for 25 minutes. Which is fantastic since they cook along with the potatoes. Or if you are feeling lazy or tired after a long day, go for canned black beans. They are harder to find in Germany, but can be found at specialty stores and some organic food stores. Look for the Italien label "Probios Bio Organic Fagioli Neri al Naturale" or black beans from Amaizin or Rapunzel.

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