3 1/3 cups siggi’s plain yogurt
1 medium sweet potato, cut into 1/2″ cubes
canola oil, as needed
salt & pepper to taste
1 tsp olive oil
2 cloves garlic
1 can (15oz) unsalted black bean
1/3 tsp cumin
2 Tbs cilantro, chopped
1 tomato, chopped
Preheat oven to 420*F. Toss sweet potato cubes in canola oil to lightly coat. Season with salt and pepper to taste. Bake for 20 minutes, or until tender.
Heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add black beans, cumin, and 1 tablespoon of water, and stir to combine. Lower heat, and simmer for 20 minutes with lid on. Remove from heat, and stir in half of the cilantro. Season with salt and pepper to taste.
Top plain siggi’s yogurt with roasted sweet potato, black beans, and tomato. Garnish with remaining cilantro.