Roasted Sweet Potato Recipe with Swiss Chard and Black Beans

Prep time: 10 minutes | Total Time: 45 minutes

Roasted sweet potatoes and quinoa make the perfect base for this protein- and iron-rich vegan bowl recipe. Sweet potatoes are heart healthy, support your immune system, and even help fight cancer. The swiss chard adds iron and calcium, while the beans and quinoa make this a complete plant-based protein source. The creamy dairy-free spicy cashew cream sauce makes this not only healthy and filling but also decadent and delicious.

I like to make a big batch which is a perfect vegan meal prep for a week’s worth of leftovers for lunch and dinner. This is also a great dish to serve for guests and on holidays. I hope you enjoy!

Ingredients

• Avocado oil or olive oil

• 1 cup of cashews, soaked in 1 cup of hot water for 20 to 30 minutes

• 1 to 2 jalapeños, to taste

• 4 medium sweet potatoes

• 1 bunch of swiss chard

• 1/2 teaspoon salt

• 1 teaspoon allspice

• 1/2 teaspoon smoked paprika

• 4 cloves garlic

• 1 can black beans

• Cooked quinoa or brown rice, to serve as a base

• Salt and pepper, to taste

Instructions

For the Roasted Sweet Potatoes

1. Peel and chop the potatoes into about 1-inch pieces

2. Put the potatoes in a bowl and add 1 teaspoon of allspice, 1/2 teaspoon of salt, and 1/2 teaspoon smoked paprika

3. Add about 1 to 2 tablespoons of olive oil and toss the potatoes and spices until the potatoes are well-coated with the oil and spices

4. Line a baking tray with parchment paper and spread the potatoes out evenly. Then bake in a 400 degree oven for 20 to 30 minutes, until a fork easily pierces the potatoes. If you don’t have parchment paper that’s OK - you can put the potatoes right on the baking pan but be sure to move them around every 10-12 minutes, so they don’t stick

While the Potatoes are Cooking You Will Make Your Greens & Beans

1. Spray a saute pan with olive oil or avocado oil (or add about 1 tablespoon if you don’t have spray) - heat it up over medium-low heat

2. Add in 4 cloves chopped garlic and saute until fragrant, about 30 seconds to 1 minute

3. Add in one bunch of finely chopped swiss chard, using the leaves and stems! (You can substitute with any chopped greens) - add them a little bit at a time, tossing to coat

4. Cover the greens and let wilt down over medium-low heat for about 10 to 15 minutes - check to make sure they are not burning (You can always add a bit of water or broth, but you shouldn’t have to because the greens usually contain plenty of water)

5. Once your greens are wilted, add in your rinsed black beans, about 1/2 teaspoon of salt (to taste), and a dash of pepper - toss everything to coat and let heat for about 10 minutes

Spicy Cashew Cream Sauce

1. Chop up 1 to 2 jalapeños, depending on how much you like spice

2. Put the soaked cashews, jalapenos, and about 1/2 cup water into a high-speed blender or food processor

3. Blend on low at first and then on high until the sauce is perfectly creamy and the consistency you want - you can add more water if you want it thinner

Put your bowl together!

1. I like to start with a base of quiona or brown rice

2. Spoon the sweet potatoes on top

3. Add the garlicky greens and beans

4. Top with delicious cashew cream! Enjoy!