Sweet Potato Bites with Black Bean Hummus and Guacamole

These Sweet Potato Bites with Black Bean Hummus and Guacamole are delicious, packed with flavor, and make for the perfect appetizer or light lunch. They’re bite-sized, healthy, and surprisingly filling. 

Considering my love for every single ingredient in this recipe, I’m really not sure why I didn’t come up with it sooner. But it’s here now, and it’s not going anywhere!

I can’t even count how many recipes I have on here that are made using sweet potato and black beans, so I guess I decided I needed one more. And this one really might be my favorite, I promise I’m not just saying that 🙂

Sweet Potato, Black Bean, and Guacamole Bite Recipe Ingredients

• Sweet potatoes – Long and skinny sweet potatoes work best in this recipe. 
• Olive oil
• Spices – This recipe calls for ground cumin, paprika, salt, garlic powder, and pepper.
• Guacamole – Either homemade or store-bought guac works great for this recipe.
• Optional – Chopped cilantro and green onion are great for garnish, if desired.
• Black Bean Hummus – The black bean hummus is made with a can of black beans (drained and rinsed), tahini, lemon, minced garlic, paprika, ground cumin, salt, and black pepper.

How To Make Sweet Potato Bites with Black Bean Hummus

1. Preheat the oven to 400 degrees F. Slice the sweet potatoes into rounds that are about 1/4 inch thick. Place the sweet potatoes in a single layer on a large sheet pan and toss with olive oil and spices. Roast sweet potatoes until fork-tender, flipping once, about 35 minutes.
2. While the sweet potatoes are roasting, make the hummus. Add all hummus ingredients to a food processor and blend until the desired consistency is reached. You may need to add a small amount of water to make it smoother. I added in about 1 Tablespoon of water.
3. Place the sweet potato rounds on a large plate and top each one with a spoonful of hummus and guacamole. Top with chopped cilantro and green onion, if desired.

Recipe Tips and Thoughts

• These Sweet Potato Bites are vegan and gluten-free.
• These days, it can be a bit of a challenge to sit down for an actual lunch, so I like to make things that I can pick up and eat quickly. I’m also in the mindset that appetizers and tiny foods are the best foods around. They’re so cute, and let’s face it, tiny food just tastes better!
• These bites are made up of roasted sweet potato rounds, zesty black bean hummus, and a creamy dollop of guacamole to top it all off. They’re healthy, filling, and easy to make.
• They make for a great appetizer to bring to a party or potluck, and I even enjoyed them for lunch.
• Store them in an air-tight container in the fridge for up to four days. I recommend keeping the guacamole separate until ready to serve to prevent browning.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Bite-sized Appetizer Ideas?

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Baked Cauliflower Pizza Bites

Quinoa Pizza Bites with Summer Vegetables

Roasted Butternut Squash Falafel Bites

Protein-Packed Broccoli Cheese Bites

Greek Salad Naan Bites with Hummus

Sweet Potato Bites with Black Bean Hummus & Guacamole

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5 from 3 reviews

• Total Time: 55 minutes
• Yield: 6-8

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Ingredients

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• 2 medium sized sweet potatoes, works best of they are long and skinny
• 2 teaspoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1 cup guacamole, homemade or storebought
• Chopped cilantro and green onion for garnish, if desired

Black Bean Hummus:

• 1 (15 ounce) can black beans, drained and rinsed
• 2 tablespoons tahini
• Juice of 1/2 a lemon
• 1 clove garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Preheat oven to 400 degrees F. Slice the sweet potatoes into rounds that are about 1/4 inch thick. Place the sweet potatoes in a single layer on a large sheet pan and toss with olive oil and spices. Roast sweet potatoes until fork-tender, flipping once, about 35 minutes.
2. While the sweet potatoes are roasting, make the hummus. Add all hummus ingredients to a food processor and blend until the desired consistency. You may need to add a small amount of water to make it smoother. I said to put about one tablespoon of water.
3. Place the sweet potato rounds on a large plate and top each one with a spoonful of hummus and guacamole. Top with chopped cilantro and green onion, if desired.

• Prep Time: 20 mins
• Cook Time: 35 mins
• Category: Appetizer, Gluten Free, Vegan