Vegan Black Bean & Sweet Potato Jumble

🥘 Ingredients

• black beans
  2 unit
• black pepper
• blue corn tortilla chips
  3 oz
• button mushrooms
  8 oz
• cilantro
  ½ ounce
• cooking oil
  4 tsp
• hot sauce
  4 tsp
• jasmine rice
  1.5 c
• lime
  2 unit
• red onion
  2 unit
• salt
• southwest spice blend
  2 tbsp
• sweet potato
  4 unit
• tomato
  2 unit
• vegan crema
  1 c
• veggie stock concentrate
  2 unit
• water
  1¼ cup

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

    Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Dice sweet potato into ½-inch pieces. Halve, peel, and cut red onion into ½-inch-thick wedges.

   sweet potato: 4 unit, red onion: 2 unit
2. 

   2

    Toss sweet potatoes and onion on a baking sheet with a large drizzle of cooking oil , southwest spice blend , and a big pinch of salt and black pepper . Roast on top rack until veggies are tender, ⏱️ 25-30 minutes .

   cooking oil: 4 tsp, southwest spice blend: 2 tbsp, salt, black pepper
3. 

   3

    While veggies roast, in a small pot (medium pot for 4 servings), combine jasmine rice , water (2¼ cups for 4), veggie stock concentrate , and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to use in Step 6.

   jasmine rice: 1.5 c, water: 1¼ cup, veggie stock concentrate: 2 unit
4. 

   4

    Meanwhile, trim and quarter button mushrooms (skip if your mushrooms are pre-sliced!). Dice tomato into ½-inch pieces. Roughly chop cilantro . Zest and quarter lime .

   button mushrooms: 8 oz, tomato: 2 unit, cilantro: ½ ounce, lime: 2 unit
5. 

   5

    Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, tomato, a pinch of salt, and pepper; cook, stirring occasionally, until browned and tender, ⏱️ 5-7 minutes . Stir in black beans and their liquid; cook until beans are warmed through, ⏱️ 2-3 minutes more.

   black beans: 2 unit
6. 

   6

    Add roasted veggies to pan with mushroom mixture; stir to combine. Fluff rice with a fork; stir in half the cilantro and as much lime zest as you like. Taste and season with salt and pepper if needed.
7. 

   7

    Divide rice and veggie jumble between shallow bowls in separate sections. Drizzle everything with vegan crema ; top with remaining cilantro, a squeeze of lime juice, and as much hot sauce as you like. Serve with blue corn tortilla chips and remaining lime wedges on the side.

   vegan crema: 1 c, hot sauce: 4 tsp, blue corn tortilla chips: 3 oz