Smoky Black Bean and Sweet Potato Bowls with Avocado Crema

Ingredients

• 1.5 cups cups dried black beans
• 3 tbsp tbsp avocado oil
• 1 large, diced large yellow onion
• 6 cloves, minced cloves garlic
• 2, minced peppers chipotle peppers in adobo sauce
• 2 tsp tsp ground cumin
• 1 tsp tsp dried oregano
• 1 tsp tsp smoked paprika
• 3 cups cups vegetable stock
• 3 whole limes
• 1.5 cups cups white rice
• 2 large, cubed large sweet potatoes
• 1 small, thinly sliced small red onion
• 1/2 cup cup apple cider vinegar
• 1 tbsp tbsp sugar
• 2 whole ripe avocados
• 1 bunch, chopped bunch fresh cilantro
• 2 tsp tsp salt

Instructions

1. 1

   Soak the black beans in plenty of water for at least 4 hours (or overnight), then drain.

2. 2

   Quick-pickle the onions: heat the apple cider vinegar with the sugar and 1/2 teaspoon salt until dissolved, pour over the sliced red onion, and set aside for at least 30 minutes.

3. 3

   Toss the sweet potato cubes with 1 tablespoon avocado oil and 1/2 teaspoon salt, roast at 425°F for 25-30 minutes until caramelized at the edges.

4. 4

   Cook the white rice; when done, fold in the zest and juice of 1 lime and half the chopped cilantro.

5. 5

   For the beans: heat 2 tablespoons avocado oil in a heavy pot over medium heat. Sauté the onion for 6-7 minutes until golden, then add the garlic, chipotles, cumin, oregano, and smoked paprika and cook 1 minute until fragrant.

6. 6

   Add the drained beans and vegetable stock, bring to a simmer, and cook partially covered for 40-45 minutes until the beans are tender and the sauce has thickened. Finish with the juice of 1 lime and salt to taste.

7. 7

   For the crema: blend the avocados with the juice of the remaining lime, the remaining cilantro, 1/4 cup water, and 1/2 teaspoon salt until completely smooth.

8. 8

   Build each bowl with cilantro-lime rice, smoky beans, roasted sweet potatoes, drained pickled onions, and a generous drizzle of avocado crema.