Caramelized sweet potato, spiced beans, rice, and a cool crema

$1.66/serving$1.76at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• sweet potato2 ea
• turtle beans1 can (540 ml), drained
• basmati rice¾ cup
• red onion1 ea
• chili powder1½ tsp
• cumin1 tsp
• sour cream⅓ cup
• lime1 ea
• cilantro (optional)a handful

Method

1Roast

• •Heat the oven to 425F.
• •Cut the sweet potato and red onion into wedges.
• •Toss them on a lined sheet pan with oil, chili powder, half the cumin and a good pinch of salt.
• •Roast 25 to 30 minutes, flipping once, until browned at the edges.

2Start the rice

• •Meanwhile, rinse and drain the rice until the water runs clear.
• •Add the rice to a pot with 1⅛ cups salted water and bring to a boil.
• •Reduce the heat to low, cover, and cook 15 minutes until the grains are tender.
• •Let it rest for 5 minutes.
• •Fluff with a fork.

3Beans & crema

• •Warm the black beans in a small pot with the remaining cumin, a splash of water and a pinch of salt for 5 minutes.
• •Stir the sour cream with the juice of half the lime and a pinch of salt.

4Plate

• •Divide the rice between two bowls.
• •Top with the black beans and roasted sweet potato.
• •Zig-zag the sour cream crema over the top.
• •Finish with lime wedges and cilantro if desired.