Gluten Free Black Bean Salsa Sweet Potato Toasts
Sweet potato rounds roasted until their edges caramelize and their centers turn buttery-soft make the most satisfying base for a loaded, vibrant topping — no bread required. The whole dish is naturally free of gluten without any specialty swaps or substitute flours, because every single ingredient here is just real food. While the sweet potato rounds roast in a 425°F oven with cumin and smoked paprika, you have just enough time to toss together the black bean salsa with corn, jalapeño, red onion, fresh cilantro, and a bright squeeze of lime. The salsa sits at room temperature while it waits, which lets all those flavors meld into something that tastes way more complex than the prep time deserves. A spoonful of mashed or sliced avocado on top takes each round over the edge into seriously satisfying territory. This recipe serves 4 and comes together with one baking sheet and one mixing bowl, which means cleanup is as easy as the cooking itself.
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Learn more →Ingredients
4 servings
For the sweet potato toasts
- 2 large sweet potatoes (about 1 ½ lb total), scrubbed
- 1 ½ tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For the black bean salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels, thawed if frozen
- ⅓ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp olive oil
- ¼ tsp kosher salt
For serving
- 1 ripe avocado, sliced or mashed (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/2-inch thick — you should get 8–10 rounds per potato. In a large mixing bowl, toss the rounds with 1 1/2 tbsp olive oil, cumin, smoked paprika, 1/2 tsp kosher salt, and black pepper until evenly coated.
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