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Sweet Potato Dip and Veggies

Beverly Verwey
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Servings 2 people
Calories 486 kcal

Ingredients
 

  • 1 cup sweet potato cooked flesh
  • 2 cups cooked black beans, or low-sodium canned black beans
  • 1 garlic - minced
  • 1/2 lime's juice
  • 1/2 tsp ground cumin
  • 1 small onion - finely chopped
  • 1 small tomato - finely chopped
  • 1/2 chili pepper (or to taste) - seeded and finely chopped
  • 6 medium asparagus spears
  • 2 medium carrots - peeled and cut into quarters lengthwise
  • 1 medium celery stalk - cut into 4 1" pieces
  • 4 large radishes - cut in half
  • 1/2 head cauliflower - cut into florets (1 cup)
  • 1 medium cucumber - cut into quarters 4" long or thick slices

Instructions
 

  • Bake a whole sweet potato in a 400°F oven until cooked for about 45 minutes depending on the size of the potato you are cooking. Once cooked, remove from the oven and let it cool so you can handle it comfortably. Scoop out 1 cup of flesh to use in this recipe. The remaining potato can be stored in an air-tight container to be used for a future recipe.
  • In a food processor container, place sweet potato, black beans, garlic, lime juice, cumin, onion, tomato, chili pepper and blend until smooth. Place in a serving bowl. Refrigerate until ready to use.
  • Prepare all the vegetables you will be using for dipping.

Notes

Use whatever vegetable you have on hand for dipping such as broccoli, any color bell peppers, green or yellow beans, etc.
Replace the tomato, green pepper, onion and chili pepper with a store-bought low-sodium oil-free salsa
If using it as an appetizer, cut up more vegetables for each person.

Nutrition

Calories: 486kcalCarbohydrates: 72.9gProtein: 22gFat: 2.2gSodium: 136.3mg