Vegan Black Bean & Sweet Potato Jumble

Name: Vegan Black Bean & Sweet Potato Jumble with Cilantro Lime Rice, Vegan Crema & Tortilla Chips
Total time: 35 min
Yield: 2
Cuisine: South America
Ingredients: 2 unit Sweet Potatoes; 1 unit Red Onion; 1 tablespoon Southwest Spice Blend; ¾ cup Jasmine Rice; 1 unit Veggie Stock Concentrate; 4 ounce Button Mushrooms; 1 unit Tomato; ¼ ounce Cilantro; 1 unit Lime; 1 unit Black Beans; 4 tablespoon Vegan Crema; 2 teaspoon Hot Sauce; 1.5 ounce Blue Corn Tortilla Chips; Salt; Pepper; 4 teaspoon Cooking Oil

with Cilantro Lime Rice, Vegan Crema & Tortilla Chips

Get 10 Free Meals + Free Breakfast For Life

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.

Tags:

New

•Vegan

Allergens:

Soy

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Sweet Potatoes

1 unit

Red Onion

1 tablespoon

Southwest Spice Blend

¾ cup

Jasmine Rice

1 unit

Veggie Stock Concentrate

4 ounce

Button Mushrooms

1 unit

Tomato

¼ ounce

Cilantro

1 unit

Lime

1 unit

Black Beans

4 tablespoon

Vegan Crema

2 teaspoon

Hot Sauce

1.5 ounce

Blue Corn Tortilla Chips

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories1060 kcal

Fat31 g

Saturated Fat4 g

Carbohydrate171 g

Sugar16 g

Dietary Fiber18 g

Protein23 g

Sodium880 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small pot

•Zester

•Large Pan

Instructions

• 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.

• 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.

• 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.

• 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.