Black Bean Sweet Potato Bowl

INGREDIENTS
  1. 1 small sweet potato
  2. 1 cup of cooked black beans
  3. 1 cup of cauliflower
  4. 2 tablespoons of coconut milk
  5. 1 tablespoon of scallions, chopped
  6. 1 teaspoon of turmeric
  7. ½ teaspoon of cinnamon
  8. ½ teaspoon of cumin
  9. 1 teaspoon of green Thai curry paste
  10. Olive oil mister or 1 to 2 teaspoons of olive oil
  11. Optional: 8 pecans
  12. Salt and pepper to taste
INSTRUCTIONS
  1. Heat oven to 350F degrees.
  2. Chop sweet potato into cubes.
  3. In a large bowl, mix chopped potatoes with a few sprays of olive oil, and then season with ½ teaspoon of cinnamon and ½ teaspoon of turmeric
  4. You have two options for cooking — the oven roasted way and the quick way.
  5. If you prefer to roast, spread sweet potatoes in an even layer on a baking sheet or oven safe pan. Roast (you might have to toss occasionally) until soft. This way it takes about 1 hour.
  6. If you don’t have time for that, no problem. Add sweet potatoes in a microwave safe bowl, and cook on high for about 5-10 minutes (or until soft, but firm)
  7. Meanwhile, pulse cauliflower in your food processor until you have about 1 cup of “rice” granules.
  8. Add a few sprays of olive oil to a small saucepan, and cook on medium heat. Add pulsed cauliflower and ½ teaspoon of turmeric — cook for a couple of minutes until fragrant and slightly softened (but still firm).
  9. Next you will mix 1 teaspoon of green Thai curry paste with 2 tablespoons of coconut milk
  10. Top cauliflower with coconut milk mixture and stir. Transfer to bowl and set aside.
  11. Next, heat black beans in the same saucepan, add a few sprays of olive oil + ½ teaspoon of cumin. Cook beans for a few minutes until fragrant. Transfer beans to cauliflower bowl, then add sweet potatoes
  12. Finally, add the scallions and pecans. Remember, the pecans are optional, and they add a delightful crunch – but no need to buy a whole bag of if you don’t already have them at home.
  13. Top with salt & pepper, to taste. Enjoy!

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