PP Three Bean Sweet Potatoes and Brussel Sprouts
INGREDIENTS
Sweet Potatoes
4 sweet potatoes
1 10 oz package shaved (or shredded) raw Brussel sprouts
1 14 oz can Tri-Bean Blend (kidney, pinto and black beans), drained and rinsed
1 T Homemade Mexican Seasoning (see below)
Kosher salt and black pepper, to taste
Garnish: fresh cilantro (optional)
Homemade Mexican Seasoning
1 T chili powder
¼ t garlic powder
¼ t onion powder
1/8 t cayenne
¼ t oregano
½ t paprika
1 ½ t cumin
1 t Kosher salt
½ t black pepper
DIRECTIONS
Preheat the oven to 375 degrees
Prepare the sweet potatoes for baking by scrubbing, then poking several times with a fork or knife for steam to escape while baking. Place sweet potatoes on a parchment paper-lined baking sheet or in a nonstick roasting pan and roast for 45 or 50 min, or until nice and tender.
While potatoes are baking, put the seasoning mix ingredients together in a medium size bowl, and store in a small jar or airtight container.
Remove from oven.
While potatoes are baking, steam sauté Brussel sprouts in a large nonstick skillet over hot heat until almost tender, adding just enough water to avoid sticking. Set aside.
Meanwhile in a small saucepan, combine beans with Homemade Mexican Seasoning and ¼ c water.
Bring to a boil; then quickly reduce to a simmer. Allow to heat through completely for a minute or two, until mixture is hot and bubbling and slightly thickened.
While sweet potatoes are still warm from the oven, split in half lengthwise. Mash (just slightly) with a fork and season with salt and pepper.
Top each sweet potato with Brussels sprouts and seasoned bean mixture.
Garnish (if desired) with fresh cilantro. Serve immediately.
Arbor Vegan Kitchen on Facebook, Instagram, Pinterest and follow her Ann Arbor Vegan Kitchen blog at Ann Arbor Vegan Kitchen for new recipes as soon as they are published.