A few weeks ago, my husband and I had some friends visit who expressed how much healthier they felt after switching to a completely vegan diet. While, at the moment, we’re not looking to take that step, we did recently decide to try to eat vegan once a week. This was our first vegan meal after making that goal. And I have to say, we didn’t miss meat at all!
1 Tbsp minced garlic
2 large sweet potatoes, chopped into small pieces
4 Tbsp olive oil
29 oz can of black beans, rinsed and drained
1 cup vegetable broth*
1 Tbsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1 Tbsp lemon juice
4 cups of cooked jasmine rice
- In a large sauté pan, sauté garlic and sweet potatoes in olive oil for about 5 minutes on medium high heat.
- Reduce heat to medium low and add beans, vegetable broth, seasonings and lemon juice. Bring to a simmer, cover the pan and cook for about 25-30 minutes.
- Once the sweet potatoes are soft, serve over rice. Enjoy!
*Since I’m allergic to celery, it was difficult to find vegetable broth I can have. I eventually found that Knorr makes vegetable bouillon cubes (which are dairy and celery free). I used these bouillon cubes to make my own vegetable broth for this recipe.