Vegan Black Bean & Sweet Potato Jumble

🥘 Ingredients

• black beans
  1 unit
• black pepper
  1 pinch
• blue corn tortilla chips
  1 unit
• button mushrooms
  1 unit
• cilantro
  1 unit
• cooking oil
  2 tbsp
• hot sauce
  1 unit
• jasmine rice
  ½ cup
• lime
  1 unit
• red onion
  1 unit
• salt
  1 pinch
• southwest spice blend
  1 unit
• sweet potato
  1 unit
• tomato
  1 unit
• vegan crema
  2 tbsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   veggie stock concentrate red onion blue corn tortilla chips button mushrooms vegan crema sweet potato black beans tomato lime jasmine rice southwest spice blend cilantro hot sauce cooking oil salt black pepper

   veggie stock concentrate: 1 unit, red onion: 1 unit, blue corn tortilla chips: 1 unit, button mushrooms: 1 unit, vegan crema: 2 tbsp, sweet potato: 1 unit, black beans: 1 unit, tomato: 1 unit, lime: 1 unit, jasmine rice: ½ cup, southwest spice blend: 1 unit, cilantro: 1 unit, hot sauce: 1 unit, cooking oil: 2 tbsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice sweet potato into ½-inch pieces. Halve, peel, and cut red onion into ½-inch-thick wedges.
3. 

   3

   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 minutes .
4. 

   4

   While veggies roast, in a small pot , combine jasmine rice, 1¼ cups water, 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 minutes . Keep covered off heat until ready to use.
5. 

   5

   Meanwhile, trim and quarter button mushrooms. Dice tomato into ½-inch pieces. Roughly chop cilantro. Zest and quarter lime.
6. 

   6

   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 minutes . Stir in black beans and their liquid; cook until beans are warmed through ⏱️ 2 minutes .
7. 

   7

   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.
8. 8

   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.