Sweet Potato Bean Tots with Pineapple Tomato Salsa
These sweet potato and black bean tots are a healthy snack or meal that pairs well with a fresh pineapple tomato salsa. Piled on top of a bed of baby spinach gives this tasty meal an extra punch of vitamins and nutrients that every plant-based diet can use.
Ingredients
- 1 large sweet potato
- 1 cup canned, low-sodium black beans - rinsed & dried
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 medium onion - chopped & divided
- 1 tbsp nutiritional yeast
- 2 cups canned, low-sodium diced tomatoes - drained
- 2 green onions - chopped
- 1 cup pineapples
- 4 cups baby spinach
- 2 slices 1/2" pineapple
Instructions
- Preheat the oven to Bake at 400°F. Prepare a baking sheet with parchment paper or silicone mat.
- Bake the sweet potato in the oven for 30 minutes or until cooked. Once cooked, let cool to handle and scoop out the potato. Set aside.*
- Sauté the onion, in a little amount of water or low-sodium broth, over medium-high heat for 5 minutes or under soft.
- In a large bowl, mash together the potato, beans, cumin, black pepper, garlic powder, sautéed onion, and nutritional yeast. Form the mixture into small tots and place on the prepared baking sheet. (Makes 14 to 16). Bake for 30 minutes.
- In a food processor, pulse the drained tomatoes, green onions, and pineapple chunks a few times so that the salsa is chunky.
- Serve the tots on a bed of baby spinach and slice of pineapple along with the pineapple tomato salsa
Notes
*Alternately, you can peel the sweet potato and steam it in a steamer until soft. Once cooked, mash the potato and set aside. Add your favorite spice to the tot mixture.
Nutrition
Calories: 449kcalCarbohydrates: 72.7gProtein: 21.6gFat: 1.8gSodium: 286.1mg