Sweet potatoes can handle bold seasoning. Wake the Dead brings smoke, coffee and chile while black beans turn the whole thing into a real bowl, not a side dish pretending to be dinner.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
- 2 tbsp olive oil, divided
- 2 tsp Wake the Dead
- 1 can black beans, drained and rinsed
- 3 cups cooked rice or quinoa
- 1 lime
- 1 avocado, sliced, optional
- Plain yogurt, cilantro or pumpkin seeds, optional
Directions
- Heat oven to 425°F. Line a sheet pan with parchment.
- Toss sweet potatoes with 1 1/2 tbsp olive oil and Wake the Dead. Roast 20 minutes.
- Toss black beans with remaining oil. Add to the pan and roast 5 to 8 minutes more, until potatoes are tender and browned.
- Divide rice or quinoa among bowls. Top with the roasted sweet potatoes and black beans.
- Finish with lime and any optional toppings.