Ingredients
- 4 small sweet potatoes
- ½ cup (125 mL) uncooked brown basmati rice, rinsed
- 1 cup (250 mL) cooked black beans
- 1 teaspoon (5 mL) ground cumin
- ½ clove garlic, minced
- ½ teaspoon (2 mL) virgin olive oil
- 1 teaspoon (5 mL) tomato paste
- pinch of salt
Rustic Salsa
- 1 yellow or red bell pepper, seeded and chopped
- 1 cup (250 mL) cherry tomatoes, halved
- ½ small red onion, chopped
- 1 tablespoon (15 mL) fresh lime juice
- 2 tablespoons (30 mL) chopped fresh cilantro leaves
- 1½ teaspoons (7 mL) virgin olive oil
- salt and pepper, to taste
Guacamole
- 1 ripe, medium-sized avocado
- ½ clove garlic, minced
- 1 tablespoon (15 mL) fresh lime juice
- 2 tablespoons (30 mL) chopped fresh cilantro leaves
- generous pinch of salt
For serving
- shredded cabbage OR romaine lettuce
- hot sauce (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
- Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes.
- In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste, and salt. Pour 1¼ cups (300 mL) water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Keep the rice warm.
- Make the Rustic Salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onions, lime juice, cilantro, and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.
- Make the guacamole: Peel the avocado and extract the pit. Place the avocado flesh in a medium bowl and mash with a fork. Once you’ve broken it up a bit, add the garlic, lime juice, cilantro, and salt. Mash the avocado until the seasoning is evenly distributed and you have a chunky paste. Set aside.
- Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Split the sweet potatoes a little bit to make room for the fillings.
- Divide the rice and bean mixture among the sweet potatoes. Top each bowl with ¼ of the Rustic Salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you like.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baked, Simmered, Mashed
- Cuisine: American, Mexican
- Diet: Vegan