Flavorsome black beans and baked potatoes. Eating a bowl like this just makes you feel good about life. It doesn’t get cleaner than this. My favorite plant based protein of all times, black beans. Sweet potatoes, not only packed with all the goodies of life but also a low glycemic index carb. We all need some good fats and avocados just happen to be my thing. There is something about sour cream that just draws me. So skip if you’re vegan but I couldn’t help myself.
Bean Prep
It’s bean prep day for me and before freezing a batch for future use, I save some for a meal. This hearty black bean and sweet potato bowl just happened to be the meal. Once you have your beans ready , you are good to go. That’s the difficult part. Whenever I plan on making this dish, I put my beans in a crockpot first thing in the morning. It takes about six hours to be ready. Alternatively you can soak overnight and the beans should be ready in about two hours. Oh, and don’t forget to salt.
You are definitely not bound to enjoying this with sweet potatoes. Actually it goes great with rice too. A black bean and rice bowl sounds just as delicious and its a complete protein. Plantains and cocoyams are other amazing options options.
A super easy one to try and I hope you get to do that. I love hearing from you so do let me know how it turns out, here or through Instagram.
Cuban Black beans and baked sweet potato bowl
Ingredients
- 4 cups cooked black beans (lightly salted)
- 1 & 1/2 cup onions diced
- 2 Tbsp crushed garlic
- 1/2 Tbsp oregano
- 1 Tbsp cumin
- 1/2 Tbsp spanish paprika
- 1/2 tsp black pepper
- 2-3 Tbsp canola oil
- 3-4 cups water
- 1/4 cup chopped Parsley
- cilantro for garnish
Instructions
Baked Potatoes
- Pre heat oven to 400. Thoroughly scrub potato skin under running water with a scoring pad. Pad dry , rub with olive oil and bake on a baking pan for 45 minutes until soft.
Black beans
- Heat oil in a medium to large skillet. Sautee onions for about 5 minutes until they just start to brown. Add in oregano, paprika, cumin and bay leaves. Continue to cook for another 3 minutes
- Add in cooked beans, fresh garlic and 1 cup of water. Bring to a gentle simmer and continue to cook.
- Add in remaining water (more if you want a lighter bean soup). Stir and continue to simmer for about 10-15 more minutes. Add parsley, adjust seasoning with salt and black pepper.
- Serve beans in a bowl topped with avocado, sour cream, a lime wedge and chopped cilantro.
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