erves 4
rice:
1/4 onion, finely chopped
4 cloves garlic, minced
3/4 cup salsa
1 cup brown rice
1 1/2 cup broth
1 t paprika
1 t cumin
1 t chili powder
sweet potatoes:
2 potatoes (I did one yam & one sweet potato)
1 t oregano
1 t paprika
1 t onion powder
1 t cumin
1 t garlic powder
1/2 t salt
2-3 T olive oil
black beans:
1 jalapeño no seeds/skin, finely chopped
1/4 onion, finely chopped
1 lime zested, juiced
1/2 cup cilantro
2 t cumin
1 t oregano
1 t paprika
1/2 t salt
2 cans black beans, or ~3 cups homemade beans (keep the liquid)
additional toppings:
black olives
tomato
cilantro
spring mix
HOW TO MAKE
rice: start by heating 1 T olive oil in a saucepan on medium heat. Add the garlic and onion and saute until soft. Add rice and saute again for a couple minutes. Add in salsa and spices toss to combine. Add broth and bring to a boil, once boiling reduce to a simmer and cover until liquid is absorbed and rice is soft.
potatoes: preheat oven to 400 degrees F. Chop potatoes and add to a mixing bowl. Drizzle with 2-3 T olive oil toss the bowl around to coat them evenly. Add spices to the bowl and toss the bowl again to incorporate. Spread onto a parchment lined or Silpat lined baking pan. Bake for 35 minutes.
beans: heat 1 T olive oil in a large skillet, add onion and saute until soft. Add jalapeño and saute until fragrant. Add the spices and salt tossing to combine. Add black beans into the pan with their liquid, cilantro, lime juice, and zest. Bring to a simmer, take a fork or potato masher and crush the beans as little or as much as you like, this will help them thicken. Allow to simmer for about 15 minutes.
