with Cumin Roasted Vegetables & Serrano Yogurt
- 1 sweet potato
- 1 red bell pepper
- 1 shallot
- 1 tsp cumin seeds
- 2 serrano peppers
- ½ cup Spanish rice
- 1 avocado
- 1 lime
- 13.4 oz pinto beans
- ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 1 tbsp + 2 tsp (3 tbsp + 1 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Small saucepan with lid
- Baking sheet
Preheat the oven to 425°F. Dice the sweet potato(es). Trim, deseed, and chop the red bell pepper(s). Peel and chop the shallot(s).
Place diced sweet potato, chopped red bell pepper, chopped shallot, 1 tbsp (2 tbsp) olive oil, cumin seeds, and a pinch of salt and pepper on a baking sheet and toss. Halve serrano peppers lengthwise, deseed, place on the baking sheet, and toss with 1 tsp (2 tsp) olive oil. Roast until sweet potatoes are tender and peppers are charred, 18 to 20 minutes.
Add Spanish rice and 1 cup (2 cups) water to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 13 to 15 minutes. Fluff with a fork.
Halve the avocado(s), remove the pit(s), and thinly slice the flesh. Halve and juice the lime(s).
Add the yogurt, just 1 tsp (2 tsp) lime juice, 1 tsp (2 tsp) olive oil, and ¼ tsp (½ tsp) salt to a medium bowl. Finely chop the charred peppers and stir into the yogurt.
Drain and rinse the pinto beans and add to the cooked rice. Divide the rice and beans between bowls. Top with cumin roasted vegetables, sliced avocado and a dollop of serrano yogurt. Bon appétit!