Chicken with Sweet Potato Jumble
with Black Beans, Cilantro Lime Rice, Vegan Crema & Tortilla Chips
- Soy
If you’re in the market for a hearty, filling vegan dinner, we’ve got just the thing. Earthy sautéed mushrooms and tomato are tossed with hearty black beans and served with a colorful combo of roasted sweet potato and red onion alongside zesty cilantro rice. It’s all drizzled with a luscious vegan crema, and tortilla chips on the side for crunchy contrast. Top with fresh cilantro, a squeeze of lime juice, and a drizzle of hot sauce to complete this satisfying plant-based plate.
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Red Onion
1.5 ounce
Blue Corn Tortilla Chips
4 ounce
Button Mushrooms
8 tablespoon
Vegan Crema
(Contains: Soy)
2 unit
Sweet Potato
1 unit
Black Beans
1 unit
Tomato
½ unit
Lime
10 ounce
Chicken Cutlets
¾ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
2 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.
• Toss sweet potatoes and onion on a baking sheet with a large drizzle of oil, Southwest Spice Blend, and a big pinch of salt and pepper. • Roast on top rack until veggies are tender, 25-30 minutes.
• While veggies roast, in a small pot (medium pot for 4 servings), combine rice, 1¼ cups water (2¼ cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. • Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 6.
• Meanwhile, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Dice tomato into ½-inch pieces. Roughly chop cilantro. Zest and quarter lime.
Pat chicken or steak dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or steak; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, tomato, a pinch of salt, and pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes. • Stir in beans and their liquid; cook until beans are warmed through, 2-3 minutes more.
Use pan used for chicken or steak here.
• Add roasted veggies to pan with mushroom mixture; stir to combine. • Fluff rice with a fork; stir in half the cilantro and as much lime zest as you like. Taste and season with salt and pepper if needed.
Thinly slice chicken or steak against the grain; add to pan along with roasted veggies.
• Divide rice and veggie jumble between shallow bowls in separate sections. Drizzle everything with crema; top with remaining cilantro, a squeeze of lime juice, and as much hot sauce as you like. • Serve with tortilla chips and remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed this dish, with some finding it delicious and fantastic. One reviewer, however, felt the flavors didn't mesh well.
- Ease of prep: Chopping ingredients took time, but reviewers felt the effort was worthwhile for the resulting flavor.
- Suggestions: Consider adding chicken for a non-vegetarian option; some found it enhanced the meal.
Reviews from our home cooks
This was delicious. Took a long time to chop everything- but worth it in flavor!
What a fantastic meal! We loved every bite. Thank you!
My bag didn't have crema in it so I had to improvise
