When I created this recipe I immediately knew what to say...in my opinion five words would have sell it..
swaaaeeeet potato, drop the mic
Nuff said. Right? Right!!!
But now that I'm writing I guess I should say a tad bit more; it is a food journal - so, here you go - let's start with how I got these swaaaeet thangs.
One of the ladies at my church called me over to her car after Wednesday night service...hmmmm, right?? Luckily I pranced right on over. See opened the trunk and there was a huge box full of fresh-out-of-the-garden sweet potatoes. She let me have my pick and before I walked back to my car I knew I had to do more than just bake them. A soufflé was out - that's reserved for Thanksgiving. And who would want to boil these babies? So, I decided to quarter and bake them.
So, decision made, right? Well, not quite. I then thought about a great recipe my new daughter-in-law's aunt shared with me for black beans. She made them for the wedding this past weekend and I knew the spicy, salty mix of the black beans would be really take this recipe to the next level. Thanks Aunt Jen! And with the marriage of the sweet potato and black beans, this bowl of good-goo-ga-woo-ga-ly-ness was born. (Every time I'm around these guys I get the best recipe ideas!!)
Let me know if you try this recipe. Share a picture of your version on my Instagram #leighandollie.
Sweet Potato Black Bean Bowl
3 Medium Sweet Potatoes
2 Tablespoons Coconut Oil
1/2 Tablespoon Vietnamese Cinnamon
1/2 Teaspoon Pink Sea Salt
1 Cup Black Japonica Rice
2 Cups Vegetable Broth
2 Cans Black Beans
1 Tablespoon + 1/2 Teaspoon Minced Garlic
1/2 Teaspoon Kosher Salt
1 Cup Salsa (any brand, any heat will do)
3 Tablespoons Chopped Fresh Cilantro & Parsley
1 Small Hot Pepper (I used jalepeño, any heat will do)
Cut the sweet potatoes in half lengthwise and half again, then in 1/2 inch pieces (they'll look like triangles with round bottoms). Toss well with coconut oil and pink sea salt. Bake at 450 degrees for 40 - 45 minutes. Check and toss every ten minutes or so - it will depend on your oven.
While the sweet potatoes are baking you will cook your rice. Replace water with the vegetable broth and cook according to package directions.
Mix the black beans, garlic, salt, salsa and hot pepper together and cook for 20 minutes on low to medium heat. Add your herbs and cook for an additional 5 minutes on low.
Assemble your bowl - rice, beans and sweet potatoes. Top with more cilantro and parsley.
Note: You can add sour cream or your favorite sauce, but kid you not, the sweet potatoes are really creamy and you won't need a sauce.
Why kosher here and sea salt there? There is not a huge difference when cooked, I simply like to bake/roast vegetables with sea salt; its just a hardier texture.