Vegan Black Bean & Sweet Potato Jumble

Name: Vegan Black Bean & Sweet Potato Jumble with Cilantro Lime Rice, Vegan Crema & Tortilla Chips
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Egg; 1 Onion; 1 1/2 oz Corn; 4 oz Mushroom; 8 tbsp Crema; 2 Potato; 1 Black Beans; 1 Tomato; 1/2 Lime; 3/4 cup Rice; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 2 tsp Hot Sauce; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Cilantro Lime Rice, Vegan Crema & Tortilla Chips

By Recipe0 System

If you’re in the market for a hearty, filling vegan dinner, we’ve got just the thing. Earthy sautéed mushrooms and tomato are tossed with hearty black beans and served with a colorful combo of roasted sweet potato and red onion alongside zesty cilantro rice. It’s all drizzled with a luscious vegan crema, and tortilla chips on the side for crunchy contrast. Top with fresh cilantro, a squeeze of lime juice, and a drizzle of hot sauce to complete this satisfying plant-based plate.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Egg
1 Onion
1 1/2 oz Corn
4 oz Mushroom
8 tbsp Crema
2 Potato
1 Black Beans
1 Tomato
1/2 Lime
3/4 cup Rice
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
2 tsp Hot Sauce
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.
2

Toss sweet potatoes and onion on a baking sheet with a large drizzle of oil, Southwest Spice Blend, and a big pinch of salt and pepper.

Roast on top rack until veggies are tender, 25-30 minutes.
3

While veggies roast, in a small pot (medium pot for 4 servings), combine rice, 1¼ cups water (2¼ cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer.

Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 6.
4

Meanwhile, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Dice tomato into ½-inch pieces. Roughly chop cilantro. Zest and quarter lime.
5

Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, tomato, a pinch of salt, and pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes.

Stir in beans and their liquid; cook until beans are warmed through, 2-3 minutes more.
6

Add roasted veggies to pan with mushroom mixture; stir to combine.

Fluff rice with a fork; stir in half the cilantro and as much lime zest as you like. Taste and season with salt and pepper if needed.
7

Divide rice and veggie jumble between shallow bowls in separate sections. Drizzle everything with crema; top with remaining cilantro, a squeeze of lime juice, and as much hot sauce as you like.

Serve with tortilla chips and remaining lime wedges on the side.

From the same drawer

Related Recipes

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Sweet Potato, Bean & Beef Power Bowl

medium

Salsa Macha Chicken & Rice Bowls

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.