Ingredients
Scale
- 4 medium sweet potatoes, peeled and diced
- 2 cans black beans, rinsed
- 1 red bell pepper, chopped
- 1 onion, diced
- 2–3 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 cup cilantro (optional)
- 1 cup low-sodium vegetable broth
- 1 tablespoon agar-agar
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and dice about four medium sweet potatoes into bite-sized cubes.
- Place the diced sweet potatoes in a pot of boiling water for about 10-12 minutes until fork-tender but not mushy.
- Drain the water and set the sweet potatoes aside.
- In a skillet over medium heat, add one diced onion and one chopped red bell pepper with a splash of vegetable broth.
- Sauté until softened, about 5-7 minutes.
- Add minced garlic (2-3 cloves) and cumin (1 teaspoon) during the last minute of cooking.
- In a large mixing bowl, combine the drained black beans (two cans), sautéed veggies, cooked sweet potatoes, and half a cup of vegetable broth.
- Stir gently until mixed well.
- In a baking dish, layer half of the sweet potato mixture on the bottom.
- Sprinkle with half of your cilantro (if using).
- Top with another layer of sweet potato mix followed by another sprinkle of cilantro.
- Repeat until all ingredients are used up!
- Cover your casserole with foil and bake it in the preheated oven for about 30 minutes.
- Remove the foil for an additional 10 minutes to allow everything to meld beautifully.
Notes
Store leftovers in an airtight container.
Reheat in the oven for best results.
Serve with avocado and fresh cilantro.
Add lime juice for extra zest.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 8g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 25mg