Creamy Black Beans and Roasted Sweet Potato Bowl

This is a super delicious, and gorgeous vegetarian bowl with flavor bombs throughout! If you don't have the mole paste I concocted, just substitute a tablespoon of your favorite chili powder and it'll be great.

1 lb sweet potato

1 large onion, diced

3 celery heart stalks, diced

1 red Fresno pepper, sliced (or Jalapeño)

3 cloves garlic, minced

1 Tbsp fresh oregano, minced (or 1 rounded tsp dried Italian herbs)

1 ripe tomato, diced

2 cans black beans, undrained

2 Tbsp Mole paste

1 Tbsp soy sauce

1 cup white rice

Garnishes (all are optional, others are possible):

Pickled purple onions

Lime wedges

2 green onions, sliced

Fresh salsa (or pico de gallo)

Palmful fresh cilantro leaves, chopped

Small flour tortillas (or corn, to taste)

Preheat oven to 425F.

Peel and dice the sweet potato (1/2-inch) and place in a medium mixing bowl.

Add a dash of olive oil, salt and fresh ground pepper. Toss to mix well. Tip into a rimmed baking sheet and roast in oven for 8-12 minutes. Check potatoes and stir. A slight browning/blackening is great. When they are just fork tender, remove from oven and let cool on stovetop.

Start rice cooking according to package directions.

Meanwhile, sauté the onion, celery and pepper in a medium sauté pan in a good dash olive oil.

Cook over medium-high heat at first, stirring often. After about five minutes, turn heat to medium-low and cook another ten minutes or so until the veggies have softened and begun to caramelize.

Add the garlic and oregano and cook another 2-3 minutes.

Add the tomato and cook another five minutes, allowing the tomatoes to just melt down a bit.

Add the beans, mole paste and soy sauce.

Bring to a gentle boil and stir well. Reduce to a slow simmer and cook for another 10-15 minutes, stirring occasionally.

Let beans rest off-heat, covered, until rice is done. Adjust thickness of beans with a dash of water if necessary. The beans should be saucy and glossy.

Toast the edges of the tortillas for a few seconds each side on a gas stove, flipping with tongs. Or warm in the oven, covered with aluminum foil.

Serve beans in a bowl with rice, garnished with what you choose.

Serves 4-6.

Comments

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