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Sweet Potato Black Bean Cakes with Poblano Tinga & Avocado
2 Serving Dinner

Sweet Potato Black Bean Cakes

with Poblano Tinga & Avocado

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
630
FAT
19g
CARBOHYDRATES
89g
PROTEIN
24g


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INGREDIENTS

  1. 1 sweet potato, peeled and diced into 1-inch cubes
  2. 1 yellow onion, peeled and diced (divided)
  3. 1 tsp ground cumin
  4. 2 garlic cloves, peeled and sliced
  5. 1 poblano pepper, deseeded and diced
  6. 1 tsp dried oregano
  7. 1 oz chipotle pepper in adobo, chopped
  8. 2 tbsp tomato powder
  9. 13.4 oz black beans, drained and rinsed
  10. 1 lime, zested, half juiced, half cut into wedges
  11. ¼ cup vegan sour cream
  12. 1 avocado, halved and thinly sliced
  13. 2 scallions, sliced
  14. 3 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Large nonstick skillet, Medium saucepan, Baking sheet
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
630
FAT
19g
CARBOHYDRATES
89g
PROTEIN
24g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 425°F. Add sweet potato, just half the onion, cumin, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast in the oven until sweet potatoes are completely soft and onion is translucent, 18 to 22 minutes.

2
Start the poblano tinga

Heat 1 tsp vegetable oil in a medium saucepan over medium-high heat. Add remaining onion, garlic, poblano, oregano, and a pinch of salt and pepper, and cook until vegetables are soft, 8 to 10 minutes. Add chipotle pepper, tomato powder, and 1 cup water. Bring to a gentle boil, reduce to a simmer, and cook until the poblano tinga has thickened slightly, 5 to 8 minutes. TIP: If you are sensitive to spice, add less chipotle pepper.

3
Make the cakes

Add roasted sweet potato mixture, black beans, and a pinch of salt to a medium bowl, and stir to combine. Let cool for 5 minutes, and use your hands to mash the mixture until it holds together, 30 to 45 seconds. Divide the mixture into 4 cakes, each about 2 inches thick. TIP: You can use a food processor if you prefer. We recommend pulsing 8 to 10 times.

4
Cook the cakes

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sweet potato black bean cakes and cook until crisp and heated through, 3 to 5 minutes per side.

5
Serve

Add lime zest, lime juice, and sour cream to a small bowl, and mix to combine the lime crema. Divide the poblano tinga between plates. Drizzle with lime crema. Top with sweet potato black bean cakes. Add avocado and sprinkle with scallion. Serve with lime wedges. Enjoy!

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