Healthy Air Fryer Twice Baked Sweet Potato With Black Beans Food

HEALTHY AIR FRYER FALAFEL

Steps:

• For the falafel: Drain the chickpeas well and spread them out on a towel-lined baking sheet to dry completely.
• Pulse the parsley, cilantro, mint, garlic and scallions in a food processor until roughly chopped and combined. Add the chickpeas, flour, cumin, coriander, cayenne, lemon juice, egg white, 2 teaspoons salt and a few grinds of black pepper and pulse until the mixture is a well-combined coarse meal but not smooth or mushy. Refrigerate 15 minutes, then stir in the baking powder.
• Spray your hands with olive oil cooking spray. Scoop the chickpea mixture into 18 balls (about 2 tablespoons each), flattening the balls slightly with your hands to create thick patties. Spray both sides of the patties with olive oil spray. Arrange the patties in a single layer in the basket of a 6-quart air fryer, in batches if necessary, and cook at 400 degrees F, flipping halfway, until golden and crisp, 12 to 15 minutes (see Cook's Note).
• For the tahini sauce: Whisk together the tahini, paprika, garlic, lemon juice, 1 teaspoon salt, a few grinds of black pepper and 1/3 cup water. Adjust with additional water, if needed, for desired consistently.
• For serving: Cook the pitas in the air fryer at 300 degrees F until warmed through, about 5 minutes. Slice each pita in half and gently open up the pockets.
• Fill the pita halves with 3 falafel balls each, lettuce, tomato, cucumber, tahini sauce and a drizzle of harissa, if using.

AIR FRYER BAKED SWEET POTATO

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Wash sweet potato and pierce holes throughout. Rub olive oil all over sweet potato using your hands and place in the air fryer basket.
• Cook in the preheated air fryer for 15 minutes. Turn sweet potato and continue to cook until potato is soft and tender, 15 to 20 minutes more.
• Cut a slit on top of the sweet potato and top with butter, brown sugar, and cinnamon.

SOUTHWESTERN SWEET POTATOES AND BLACK BEANS

Steps:

• Scrub and dry sweet potatoes.Prick each potato with a fork in several places. Wrap in foil and bake in a 375 degree oven for 50-60 minutes or until tender all the way through.
• Meanwhile, in a small sauce pan, saute onion in olive oil until clear. Add black beans, Rotel, cumin, paprika, coriander, salt and red pepper flakes. Simmer bean mixture on medium heat for about 15 minutes.
• Remove potatoes from oven, unwrap and slice potatoes lengthwise, making several cuts. Then slice crosswise, making a cross-hatch pattern, opening up the potato. Spoon half of the bean mixture onto each potato.
• Top each potato with a 1-2 tablespoons of sour cream and sprinkle with cilantro or chives, if desired.

CHEESY TWICE-BAKED SWEET POTATOES WITH BLACK BEANS AND AVOCADO

Steps:

• Preheat oven to 425°F.
• Toss pepitas with 1 teaspoon of the oil, ¼ teaspoon of the salt, and several grinds pepper on a rimmed baking sheet.
• Rub potatoes with remaining 3 tablespoons oil and place cut side down on a second rimmed baking sheet.
• Add a few grinds of pepper.
• Transfer both baking sheets to oven.
• Bake pepitas until golden, 5 to 6 minutes.
• Remove from oven.
• Continue baking potatoes until very tender, 22 to 28 minutes more.
• Let cool slightly, about 5 minutes, then scoop potato flesh into a large bowl.
• Return potato skins to baking sheet. Broiling the potato skins before filling them with the sweet potato mixture crisps them up so they can serve as a sturdy base.
• Increase oven temperature to broil and position top rack 6 inches from heat. Broil potato skins until crispy, 1 to 2 minutes.
• Add black beans, a few grinds pepper, 1 cup of the cheese, and remaining 1 teaspoon salt to sweet potato flesh and stir to combine.
• Divide mixture among skins and top with remaining ½ cup cheese.
• Return to oven and broil until cheese is melted, 2 to 3 minutes.
• Top with avocado and pepitas.
• Top with avocado, chile peppers, and/or cilantro, as desired.
• Serve with lime wedges.

BAKED SWEET POTATO

Steps:

• Preheat oven to 400°F.
• Bake yams for 45 to 75 minutes (bigger yams take longer to cook).
• When they are done, the outside will have darkened and the inside will be soft.
• You may see liquid from the potato oozing out and charring.
• When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato.
• This is a perfectly cooked potato.
• Mix the sugar and cinnamon together and set aside.
• To serve, slice a potato down the center.
• Add two Tbs of whipped butter, then sprinkle some cinnamon/sugar over the top.