Smoky Black Bean and Sweet Potato Bowl with Avocado Crema

Ingredients

• 1.5 cups cup dried black beans
• 2 lb lb sweet potatoes
• 4 tbsp avocado oil
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1.5 tsp chili powder
• 1 tsp dried oregano
• 1.5 cups cup white rice
• 1 bunch fresh cilantro
• 3 limes
• 2 large avocados
• 1 large red onion
• 1/2 cup cup apple cider vinegar
• 1 tbsp sugar
• 6 cloves garlic
• 1.5 tsp salt
• 3 cups cup vegetable stock
• 1 jalapeno

Instructions

1. 1

   Soak the black beans overnight, or quick-boil for 2 minutes and rest 1 hour. Drain.

2. 2

   Simmer the beans in vegetable stock with 2 smashed garlic cloves and half the cumin for 60-75 minutes until tender. Season with salt in the last 10 minutes.

3. 3

   Quick-pickle the red onion: slice thin, heat apple cider vinegar with sugar and 1/2 cup water, pour over the onions, and rest 30 minutes.

4. 4

   Cook the white rice. Fold in chopped cilantro, the zest and juice of 1 lime, and a pinch of salt.

5. 5

   Peel and cube the sweet potatoes. Toss with 3 tbsp avocado oil, smoked paprika, remaining cumin, chili powder, oregano, and salt. Roast at 425°F for 30-35 minutes, flipping once, until caramelized at the edges.

6. 6

   Make the crema: blend avocados, juice of 2 limes, remaining garlic, cilantro stems, jalapeno, 1/4 cup water, and salt until silky.

7. 7

   Char the drained beans briefly in a hot skillet with a splash of avocado oil until slightly crisped.

8. 8

   Build bowls with cilantro-lime rice, roasted sweet potatoes, charred black beans, a generous drizzle of avocado crema, and pickled red onions.