with Cumin Roasted Vegetables & Serrano Yogurt
- 1 sweet potato
- 1 red bell pepper
- 1 shallot
- 1 tsp cumin seeds
- 2 serrano peppers
- 1 head baby romaine lettuce
- 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, and chopped shallot on a baking sheet and toss with 1 tbsp (2 tbsp) olive oil, cumin seeds, and a pinch of salt and pepper. 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 serrano peppers are charred, 18 to 20 minutes.
Chop the lettuce. Halve the avocado(s), remove the pit(s), 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 (1 cup) water. Cover and cook until hot, 3 to 5 minutes. Uncover and mash with a fork until mostly smooth. Season refried beans with salt and just 1 tbsp (2 tbsp) lime juice, and cover to keep warm.
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 blackened serrano peppers 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 ranchero bowls with sliced avocado and dollop with serrano yogurt. Bon appétit!