BBQ Beans and Sweets | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Monday, 11 May 2015 09:57

BBQ Beans and Sweets



Cutting Board


Baking Pan

Sauté Pan

Measuring Cups and Spoons



Yield: 3 - 4 servings


3 gloves of Garlic, sliced
1 15oz can of Kidney Beans, drained and rinsed
3 stalks of Celery, chopped
3 medium Sweet Potatoes, diced
1 tbsp Coconut Oil
2 tbsp BBQ Sauce
1/2 tsp Ground Cumin
1/2 Garlic Powder
1/2 fresh Lime
1 Avocado, diced (optional)
1 tbsp fresh Cilantro, chopped (optional)
Salt to taste


Preheat oven to 450F and grease a baking pan.

In a medium bowl, toss sweet potatoes with 1/2 Tbsp coconut oil, cumin, garlic powder and salt.
Roast for 25 minutes or until fork-tender.
In a sauté pan, warm 1/2 tbsp coconut oil over medium heat.
Add garlic and sauté for 2 minutes.
Add celery and sauté for 2 minutes.
Add beans and BBQ sauce. Gently combine and sauté for 3 - 5 minutes.
Remove from heat and squeeze lime juice in. Gently stir.
In serving bowls, place roasted sweet potatoes, then beans with celery
and top with diced avocado and cilantro.

Locate a VEGGIECATOR® Educator

Locate Veggiecator

Subscribe to our mailing list