Happy New Year! Lets make 2018 a year of delicious vegan meals, starting with this one. Black beans and sweet potatoes are one of my favorite combos ever. When you add chunks of luscious avocado and a smokey chipotle sauce you have a mega delicious vegan meal. Not only does this taste amazing but it also makes a great packed lunch.
If you are packing this up for lunch I recommend leaving the peel on the avocado and using a small knife to cut slices horizontally and vertically through only the flesh, not the peel. I do it this way because the chunks of avocado oxidize (aka turn brown) less. Then when you are ready to eat, simply invert the avocado and you will have perfect cubes to stir into your black beans and sweet potato.
This is a meal that will make you feel great because it is made with energizing plant-based ingredients. Try subbing the vegenaise for some home-made vegan yogurt to make it oil free. This recipe is also gluten-free. I hope you enjoy it as much as I do!
Seasoned black beans and tender chunks of sweet potato with avocado, cilantro, and a creamy vegan chipotle sauce.
- 3 cups sweet potato (2 medium), cubed
- 1 1/2 cup cooked black beans
- 3/4 tsp salt
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/8 tsp cinnamon
- 1/3 cup vegenaise
- 1 tbsp chipotle adobo
- 2 tsp water
- 1 avocado, cubed
- 1/4 cup cilantro, chopped
Add sweet potato and 1/4 cup water to a sauce pan. Turn the heat to medium, cover and allow to steam for 10-15 minutes, until tender and easily cut with the side of your fork. Drain off excess water
Stir in black beans, salt, cumin, chili powder, and cinnamon, cook over medium heat for 3 minutes or until everything is warmed through.
Make the sauce by mixing together the vegenaise, chipotle adobo, and water.
Incorporate the avocado pieces into the sweet potato mixture. Serve garnished with cilantro and drizzled with sauce. Enjoy!
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