Vegan Tex-Mex Sweet Potato Stew

• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes.

• Meanwhile, heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4), and a pinch of salt; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add sweet potatoes, onion, and remaining garlic; cook, stirring occasionally, until onion is browned and softened, 5-7 minutes.

• Meanwhile, spread pepitas across a second baking sheet. Roast on middle rack until browned and fragrant, 5 minutes. (TIP: Watch the pepitas closely; they can burn easily!) Transfer pepitas to a plate.

• To pot with sweet potato mixture, stir in Tex-Mex paste, stock concentrates, tomato paste, half the chili powder, half the cilantro, 1½ cups water, and ¼ tsp sugar. (For 4 servings, use all the chili powder, 3 cups water, and ½ tsp sugar.) • Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until sweet potatoes are tender, 10-12 minutes. Remove from heat. • Stir in roasted green beans.