Plated: Potatoes - the ultimate root vegetable
February 2024
Ingredients
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 1/4 teaspoon salt
- 2 1/2 cups vegetable broth
- 2 (15 oz.) cans black beans, rinsed
- 1 (14 oz.) can fire roasted diced tomatoes
- 4 teaspoons lime juice
- 1/2 cup chopped fresh cilantro (optional)
Directions
Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often for about 4 minutes until the onion softens. Add garlic, chili powder, cumin, and salt and cook. Stir for 30 seconds. Add broth and bring to a simmer. Cover and reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes, and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
