Name: Black Bean-Sweet Potato Bowl with Mushrooms, Avocado, Feta & Cilantro
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 (398 ml) cans black beans; 1 small bunch cilantro; 0.68 kg cremini mushrooms; 1 ½ (113 g) pkg crumbled feta cheese; 3 cloves garlic; 1 ½ limes; 3 medium red onions; 1.02 kg sweet potatoes; brown sugar; chili powder; cumin, ground; extra virgin olive oil; hot sauce; salt; white wine vinegar

Black Bean-Sweet Potato Bowl with Mushrooms, Avocado, Feta & CilantroBlack Bean-Sweet Potato Bowl with Mushrooms, Avocado, Feta & Cilantro — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ avocados

3 (398 ml) cans black beans

1 small bunch cilantro

0.68 kg cremini mushrooms

1 ½ (113 g) pkg crumbled feta cheese

3 cloves garlic

1 ½ limes

3 medium red onions

1.02 kg sweet potatoes

brown sugar

chili powder

cumin, ground

extra virgin olive oil

hot sauce

salt

white wine vinegar

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel and medium dice sweet potatoes. Divide between two baking sheet pans.

Quarter mushrooms and add to the baking sheets with the sweet potato. Drizzle with oil and season with spices. Stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are browned and fork-tender, about 25 minutes. Remove from oven.

Meanwhile, place vinegar, sugar, and salt in a small bowl; stir to combine the pickling liquid.

Peel and halve onions. Slice half of the onions crosswise into thin half-moons. Add to the bowl with the pickling liquid, stir to combine, and set aside. (Reserve remaining onions for the next step.)

Small dice the remaining onions. Peel and thinly slice garlic.

Preheat a large pot over medium-high heat.

While the pot heats up, drain and rinse beans in a colander; set aside to drain further.

Once the pot is hot, add oil and swirl to coat the bottom. Add the diced onion, garlic, cumin, and salt; cook, stirring occasionally until starting to brown, 5-6 minutes.

Meanwhile, shave cilantro leaves off the stems; discard stems and roughly chop the leaves.

When the onion is done, add beans to the pot. Cook, mashing with the back of a spoon, until beans are broken up slightly and warmed through, 4-5 minutes. Add water, hot sauce, and half of the cilantro, then stir to combine. Cover and remove from heat. (Reserve remaining cilantro for serving.)

Cut limes into wedges.

Halve and pit avocados; using a spoon, scoop out the flesh. Halve lengthwise, then slice crosswise into thin pieces.

Divide beans and roasted veggies between bowls; top with avocado, pickled onion, feta, and reserved cilantro. Serve with lime wedges for squeezing and additional hot sauce. Enjoy!

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