Cuban Black Bean and Sweet Potato Bowl

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Recipe 2: Cuban Black Bean and Sweet Potato Bowl

Origin Story: A Flavorsome Journey to Havana

Cuban cuisine is known for its bold and rich flavors, combining Spanish, African, and Caribbean influences. The combination of black beans and sweet potatoes offers a hearty and nutritious meal that reflects the heart and soul of Havana. Paired with plantain chips and a refreshing mojito, this bowl transports you straight to the bustling streets of Cuba.

Author: Don Nicholas
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4
Category: Soups

Ingredients

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2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
1 can (15 oz) black beans, drained and rinsed
1/2 red onion, chopped
1 garlic clove, minced
1 tsp ground cumin
1/2 tsp chili powder
1/2 cup vegetable broth
1 avocado, sliced
Fresh cilantro, for garnish
Lime wedges, for serving

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Instructions

Instructions:

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, and cumin. Spread them on a baking sheet and roast for 25-30 minutes, or until they’re tender and caramelized.
Prepare the Black Beans: In a skillet, heat a little olive oil over medium heat. Sauté the red onion and garlic until softened, about 3 minutes. Add the cumin, chili powder, and black beans, stirring to coat the beans in the spices. Pour in the vegetable broth and let it simmer for 5 minutes, allowing the flavors to meld.
Assemble the Bowl: Divide the roasted sweet potatoes and black beans into bowls. Top with avocado slices, fresh cilantro, and a squeeze of lime juice.

Find it online: https://foodgardening.mequoda.com/articles/love-spice-a-caribbean-valentine-feast/