Sweet Potato & Black Bean Bowl

A one-pot sweet potato black bean bowl topped with a creamy cilantro avocado sauce and pickled onions—the perfect colourful and delicious dinner recipe, ready in about 45 minutes. The dish is topped with a plant-based yogurt or sour cream as well as a homemade cilantro sauce, and can be enjoyed on its own or with rice, quinoa, or toasted bread. It’s an easy and filling dish that’s perfect as a lunch or dinner, you’re going to love it!

Prep time: 10 minutes

Cook time: 40 minutes

Servings: 2

Ingredients

• 1 medium yam or sweet potato
• 2 tbsp olive oil, divided
• Salt & pepper
• 1 small onion
• 3-4 cloves of garlic
• 1 red pepper
• 1 tomato
• 2 large kale leaves
• 1/2 tsp paprika
• 1/2 tsp cumin powder
• 1/2 tsp chili powder
• 1 can of black beans (540mL, 19 fl oz)
• 1/2 cup vegetable broth
• 1/2 avocado
• Pickled onions (optional)
• Plant-based unsweetened yogurt or sour cream (optional)

Cilantro dressing

• Bunch of cilantro
• 1/2 avocado
• 1 tbsp lemon juice
• 75g silken tofu
• 2 tbsp nutritional yeast
• Pinch of salt
• 1/4 cup water (+ more if needed)

Equipment

• Mixing bowl
• Lined baking sheet
• Frying pan
• Blender

Instructions

1. Preheat oven to 375F.
2. Cube sweet potato, then add to a large mixing bowl with 1 tbsp olive oil and pinch of salt and pepper. Roast for 30 minutes, or until tender with a fork.
3. Meanwhile, chop your veggies. Dice an onion, red pepper and tomato, mince garlic cloves and roughly chop kale.
4. To a frying pan on medium heat, add 1 tbsp of olive oil and add the onions, stirring frequently.
5. Once the onions are translucent (after about 5 minutes), add the red pepper, tomato and garlic and continue to stir.
6. After a few minutes, add the spices (paprika, cumin and chili), a pinch of salt and pepper, and tomato paste, and give it a good mix.
7. Drain and rinse the can of black beans, then add it to the pan along with vegetable stock. Stir, then bring to a simmer to reduce and thicken.
8. After about 5 minutes, add the chopped kale, and continue to simmer. Once it has simmered down to your desired consistency (not too liquid), add the roasted sweet potato and reduce heat to low.
9. To a blender, add cilantro, avocado, lemon juice, silken tofu, nutritional yeast, salt and water, and blend until smooth, adding a couple more tbsp of water if needed.
10. Remove the pan from heat, then serve with a dollop of plant-based yogurt/sour cream, sliced avocado, the cilantro sauce and pickled onions. Enjoy!

Notes

*This is delicious on its own or can be served with rice, quinoa, or toasted bread.