I used to make a meat & dairy version of this with ground turkey, cheese & sour cream. The new plant-based version is pretty delicious too and very filling.

Ingredients (serves 2)
1 Large sweet potato
1 Onion
1 Can of corn
2 Cloves of garlic
1 Can of black beans
2 Medium sized tomatoes
2 Servings of rice
1 Cup of spinach
2 Tablespoons of Mango Salsa

Sauce:
1 Avacado
Some cilantro
2 Juices limes

First thing first, pre-heat the oven to 375 degrees, peel the sweet potato and chop into little chunks. Throw into oven. Yes…THROW IT IN! (jk). Oh, and don’t forget to add a little bit of olive oil to the potatoes. Now, let’s get that rice started so that can also be cooking as you prepare the rest of the veggies. Next chop the onions, tomatoes, and garlic. Throw into a frying pan along with the rinsed beans and corn. While this is cooking chop up the spinach and make the sauce. I use my food processor to blend together the sauce. Once everything is cooked place into a bowl, add some salsa and cover with sauce.

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