There’s a reason that is one of my favorite meals to make at the moment. I crumble some tortilla chips on top each bowl for added crunch and flavor too… how good does that sound? It’s what I call a “blender sauce” because everything gets put in the blender and 30 seconds later, you have sauce! Or salad dressing.or veggie dip! There are a lot of fun ways to use this fresh and zesty cream sauce.īut my favorite way to serve it is on top of these Sweet Potato and Black Bean Bowls, pilled high with crunchy lettuce, warm seasoned rice, crispy sweet potatoes, and hearty black beans. Add water and cook, scraping up any browned bits. Stir in garlic, jalapeno, cumin and salt saute until fragrant, about 30 seconds. Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes. Add onions and saute until browned in spots, 3 to 5 minutes. I also recommend batch prepping the sauce. Heat oil in a large cast-iron skillet over medium-high heat. It’s just about identifying where you can save some time, and this method – cook once, eat for days – saves both time and money so keep that in mind when you’re making this recipe □ Meal prepping doesn’t have to mean eating the same exact meal over and over. Sometimes I use the batch cooked potatoes or rice to make this exact recipe again the next night but other times I change it up and make tacos with the remaining ingredients instead. It’s become a habit and one that always makes me feel like I’m #winning at life because walking into the kitchen after a long day and realizing that you can easily throw together a delicious and healthy meal in a flash ( because most of the more time consuming ingredients are already prepped □) is pretty great. That’s kind of a rule for me… If I’m taking the time to make sometihing like potatoes or rice – which take about 20 minutes – then I always make a lot so I don’t have to do it again the next night. When making this recipe, I often make extra sweet potatoes and rice to use for other dinners throughout the week. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. It’s a fresh and zingy sauce that comes together in about 1 minute and it pairs perfectly with the savory black beans and spiced sweet potatoes. Heat oil in a large saucepan over medium-high heat. While that cooks I make the rice, and then prep the Vegan Cilantro Yogurt Sauce. I start by simply roasting the sweet potatoes with store-bought taco seasoning and garlic. In a small bowl combine all of the spices. Add onion and poblano season with salt and cook, stirring occasionally, until onion turns golden in places, 6 to 8 minutes. Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat. Need a delicious dinner idea? Try these Sweet Potato Black Bean Bowls! It’s easy to make, budget friendly, plant based, and really tasty. In a food processor or blender, purée half of beans with 1/2 cup water set aside.
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