From my heart to yours, infused with so much love and light is this healthy, delicious sweet potato, zucchini and black bean bowl. It truly embodies the definition of soul food. Each bite is full of the most beautiful flavors from the earth, with a creaminess that will set your heart ablaze.
Sweet Potato, Zucchini and Black Bean Bowl
4 Tbsp. avocado oil
1 cup red onion, chopped
4 garlic cloves, chopped
2 sweet potatoes, peeled & cubed
2 zucchini, cubed
1 tsp. sea salt
½ tsp. pepper or fresh ground to taste
2 tsp. chili powder
4 cups vegetable stock
1 cup frozen corn
1 cup frozen peas
1 can 15 oz. (425g) black beans, rinsed & drained
Cashew Cream: (for a nut-free alternative use 1 cup non-dairy cream)
½ cup raw cashews
1 cup water
½ cup cilantro, chopped
In a large pot, heat oil over medium heat. Add onion and garlic and sauté for 5 minutes, stirring occasionally.
Add sweet potatoes, zucchini, salt, pepper, and chili powder, and continue to sauté for 2 minutes.
Add vegetable stock, and turn heat to high to bring to a boil.
When the stock reaches a boil, cover and turn heat down to low, simmer.
Cook for 10 minutes.
Add frozen peas and corn, stir, cover and continue cooking for 10 more minutes.
Meanwhile in a high speed blender make the cashew cream by blending the cashews and water until liquefied. Set
Add black beans to pot, and cook for 3 more minutes until heated through.
Turn off heat, stir in cashew cream and sprinkle with cilantro.
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With love & gratitude,