with Cumin Roasted Vegetables & Serrano Yogurt
- 1 sweet potato
- 1 red bell pepper
- 1 shallot
- 1 tsp cumin seeds
- 2 serrano peppers
- 1 Roma crunch lettuce
- 1 avocado
- 1 lime
- 13.4 oz pinto beans
- ¼ cup Plain Unsweetened Forager® Project Cashewgurt®
- 1 tbsp + 2 tsp (3 tbsp + 1 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Baking sheet
- Small saucepan with lid
Preheat the oven to 425°F. Dice the sweet potato. Remove the seeds from the bell pepper, and chop. Peel and chop the shallot. Transfer vegetables to a baking sheet and toss with 1 tbsp (2 tbsp) olive oil, cumin seeds, and a pinch of salt and pepper. Halve the serrano peppers lengthwise, place on the baking sheet, and toss with 1 tsp (2 tsp) olive oil. Roast until sweet potatoes are tender and serrano peppers are blackened, about 20 minutes.
Trim and chop the lettuce. Halve the avocado, remove the pit, and thinly slice the flesh. Halve and juice the lime(s). Drain and rinse the pinto beans.
Place a small saucepan over high heat and add the pinto beans and ½ cup (¾ cup) water. Cover and cook until hot, 3 to 5 minutes. Uncover and mash with a fork until mostly smooth. Season the refried beans with salt and just 1 tbsp (2 tbsp) of the lime juice, and cover to keep warm.
Add the Cashewgurt to a medium bowl and add 1 tsp (2 tsp) lime juice, 1 tsp (2 tsp) olive oil, and ¼ tsp (½ tsp) salt. Once the halved serrano peppers are roasted, finely chop them and stir into the yogurt.
Toss the chopped lettuce with the remaining lime juice and a pinch of salt, directly on the cutting board. Divide the cumin roasted vegetables, refried beans, and chopped lettuce between large bowls. Top with sliced avocado and dollop with serrano yogurt. Dig in!