Sweet Potato Black Bean Bowl
3 Medium Sweet Potatoes
2 Tablespoons Coconut Oil
1/2 Tablespoon Vietnam 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 in pieces (they'll look 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 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 if you are like me - I'm laying off the 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.