I mean, who doesn’t? There is something about its warmth and spiciness that is just so enticing and fulfilling. Plus, I am pretty obsessed with avocados and beans!
I have great love for black beans, and in this bowl their deep, rich, and almost earthy flavour pairs perfectly with the sweetness of the potato and the refreshing salsa and guacamole.
So I know these dishes are usually served with rice, but since I always have beans and rice, I decided I wanted to have something more… tuberous. And there is only one root that can hold itself against the mighty black bean.
Oh this sweet potato! This baked sweet potato gets an almost caramelised outside from the spices, and the inside gets deliciously soft. Its sweetness is perfect with the smoky paprika and nutty peppery-ness of the cumin. It all just works together so well!
Since black beans have a wonderful “meaty” flavour and texture, it makes this vegan bowl so deeply satisfying you won’t miss having animal protein here.
Since its so colourful and filling, its easy to forget you’re eating a bowl of plant-based goodness. It almost feels like an indulgent meal!
A hearty and filling bowl full of plant-based goodness and flavour. Because who doesn't love a Mexican-inspired feast?
Author: Teffy Perk
Recipe type: Vegan, Main, Healthy
Serves: 2
Ingredients
For the Sweet Potatoes
1 large sweet potatoes, washed and chopped into small cubes
½ tablespoon paprika
½ tablespoon smoked paprika
1 teaspoon ground cumin
¼ teaspoon cayenne
Salt + pepper to taste
1 tablespoon macadamia oil
For the black beans
2 cloves of garlic, minced
1 large carrot, grated
1 tin black beans, drained and rinsed
1 teaspoon paprika
For the Salsa
2 tomatoes, chopped
2 tablespoons corn
1 teaspoon chopped coriander/cilantro
1 teaspoon olive oil
Salt + pepper to taste
For the Guacamole
½ avocado, flesh scooped out
1 tablespoon chopped coriander/cilantro
1 red chilli, chopped and de-seeded, if desired
½ lime, juiced
Salt + pepper to taste
Instructions
Make the Sweet Potatoes
Pre-heat your oven to 175ºC/350ºF and line a baking tray with baking parchment.
Add your sweet potatoes to the tray and cover with your spices, salt, pepper, and oil. Toss with your hands, making sure everything is well coated.
Spread the sweet potato pieces through the tray so they’re not crowded, place in the oven, and bake for 15-20 minutes, shaking the tray once halfway through cooking. They’re done when lightly crispy on the outside and soft on the inside.
Make the black beans
When you’re sweet potatoes have about 10 minutes left in the oven, it’s time to make your black beans.
Heat up your macadamia oil and add your garlic, lightly frying on medium-low for about 1 minute and stirring frequently until garlic is cooked. Add your carrots and spices and stir with the garlic, and after another minute add your black beans.
Stir occasionally until the black beans are warmed through. Taste, and adjust any seasoning.
For the Salsa and the Guac
Simply mix the ingredients for each in a bowl (of course one for the salsa and one for the guac!) and set aside until ready to serve.
To serve
Divide beans and potatoes equally into bowls, spoon some salsa and some guacamole over it, top with some more coriander/cilantro, and a squeeze of lime. Pumpkin seeds would be nice to top as well!
Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!