What do you get when you combine sweet potato chunks, black beans, diced tomatoes, sweet corn and a smattering of spices? One of my favorite Meatless Monday meals! This version requires minimal prep but offers maximum flavor even carnivores can’t resist.
Ingredients:
- 1 large sweet potato
- 1 15-oz. can organic black beans
- 2 14.5-oz. cans organic, fire-roasted diced tomatoes
- 1 15.-oz. can organic, whole-kernel corn
- 1-2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp cumin
- Sea salt, to taste
- 1 avocado, pitted and diced
- Shredded vegan cheddar “cheese”
Directions:
- Wash sweet potato and cut into 3/4″ chunks.
- Toss sweet potato chunks in coconut oil, sea salt and pepper.
- Roast for 35 minutes at 400 degrees.
- While potatoes are cooking, drain and rinse black beans.
- Drain and rinse sweet corn.
- Add black beans, sweet corn and diced tomatoes to a large pot.
- Add chili powder, garlic powder, basil, cumin and sea salt. Taste and adjust seasoning as necessary.
- Bring to a boil, then reduce heat to simmer. Cover and cook for at least 1 hour.
- Add roasted sweet potato chunks, stir and simmer for 30 minutes.
- Top with diced avocado and vegan cheese before serving.
No time to spare? Try my preferred, quick-cooking method:
- Wash sweet potato and slice into 1/4″ pieces.
- Drain and rinse black beans.
- Drain and rinse sweet corn.
- Add sweet potato chunks, black beans, sweet corn and diced tomatoes to a large pot.
- Add chili powder, garlic powder, basil, cumin and sea salt. Taste and adjust seasoning as a necessary.
- Bring to a boil, then reduce heat to simmer. Cover and cook for at least 30 minutes, or until sweet potatoes are tender. Stir occasionally.
- Top with diced avocado and vegan cheese before serving.
Serves 4-6… or in my case, serves 2 with amazing leftovers for lunch!