Roasted Sweet Potatoes
with Spicy Frijoles & Cumin Crema
Black beans in a spicy red pepper and tomato sauce give these silky roasted sweet potatoes a little kick. Sweet mini peppers balance the heat, and a cooling cumin and lime crema tie the dish together.
Nutrition (per serving)
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INGREDIENTS
- 2 sweet potato, halved lengthwise
- 1 tsp ground cumin (divided)
- 6 mini sweet pepper, left whole
- 6 oz organic black beans
- 6 tbsp mojo rojo sauce
- 1/4 cup vegan mayo
- 1 lime, half juiced and half cut into wedges
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 2 oz pickled jalapeños
- 5 tsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Place sweet potatoes on baking sheet and rub each half with 1 tsp olive oil, just ⅛ tsp cumin, and a pinch of salt and pepper. Roast sweet potatoes, cut side down, for 20 minutes. Add sweet peppers, 1 tsp olive oil, and a pinch of salt and pepper and continue to cook until sweet potatoes are tender, 10 to 15 minutes. (4-servings: use 2 tsp olive oil for sweet peppers)
Meanwhile, combine black beans, mojo rojo, a pinch of salt, and 1 tbsp water in small saucepan over medium heat and cook until beans are heated through, 6 to 8 minutes. (4-servings: use 2 tbsp water)
Stir together mayo, remaining cumin, lime juice, and a pinch of salt and pepper in small bowl.
Divide spicy frijoles between shallow bowls. Top with roasted sweet potatoes and peppers, cilantro, and pickled jalapeños. Dollop with cumin crema and serve with lime wedges. ¡Buen apetito!
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