Vegan Black Bean & Sweet Potato Jumble
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Vegan Black Bean & Sweet Potato Jumble

Vegan Black Bean & Sweet Potato Jumble

with Cilantro Lime Rice, Vegan Crema & Tortilla Chips

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.


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

Total Time35 minutes
Prep Time10 minutes


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


¼ ounce


1 unit


1 unit

Black Beans

4 tablespoon

Vegan Crema

(Contains Soy)

2 teaspoon

Hot Sauce

1.5 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

Not included in your delivery



4 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories1060 kcal
Fat31 g
Saturated Fat4 g
Carbohydrate171 g
Sugar16 g
Dietary Fiber18 g
Protein23 g
Cholesterol0 mg
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.


Baking Sheet
Small pot
Large Pan


Start Prep

• 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.

Roast Veggies

• 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.

Cook Rice

• 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.

Finish Prep

• 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.

Cook Mushrooms & Beans

• 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.

Finish Veggies & Rice

• 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.