Southwestern Spiced Comfort Bowl

Main Dish Avocado Sweet Potato

This simple dinner is wonderful for a crisp, fall night. The warm, comforting sweet potatoes and black beans perfectly complements the crunchy, tangy slaw. A perfect meal for a nutritious, low budget dinner.

January 09, 2019

Ingredients

For the spice mix

1/3 teaspoon each cumin, cinnamon, salt

For the roasted sweet potatoes

2 medium sweet potatoes, chopped
2 tablespoons olive oil

For the slaw

1 cup shredded cabbage
1/2 bunch cilantro, chopped
1/2 red onion, sliced
1 red bell pepper, chopped
1 lime, juice and zest
1 tablespoon olive oil
salt and pepper to taste

for the beans

1 teaspoon olive oil
2 cloves garlic, minced
1 can black beans, drained and rinsed

For topping

1 medium avocado, diced or sliced
1/4 cup pumpkin seeds, toasted

Instructions

Make the spice mix

Combine ingredients and set aside.

Make the sweet potatoes

Preheat oven to 400 degrees F.
In a bowl, toss together the sweet potatoes, oil, and 1 teaspoon spice mix.
Transfer potatoes to a large sheet pan and roasted in the oven for 25-30 minutes.

Make the slaw

Combine cabbage, cilantro, red onion, bell pepper, lime juice, zest, and olive oil in a large bowl and mix well. Add salt and pepper to taste and set aside.

Make the beans

Heat a skillet on medium high and add the oil. Saute onions until soft, about 5 minutes.
Add garlic and sauté until fragrant, about 2 minutes. Add in the beans, 1 teaspoon spice mix, bring to a simmer for about 5 minutes.

Bring it all together

Place roasted sweet potatoes, black beans, and slaw all in a bowl. Top with avocado, toasted pumpkin seeds and enjoy!

Recipe adapted by Isabella Passentino for classroom use from Mama Eats Plants: Spiced Sweet Potato and Black Bean Bowl by Amanda