Ah, sweet potatoes. They are everything you could ever want in a food. Soft, but firm with the right amount of sweetness. They’re also chock full of countless vitamins and minerals. Just one serving of contains 769% percent of your daily vitamin A needs (and don’t worry, the vitamin A in sweet potatoes is in the form beta carotene, which is not toxic in high doses). They also have more fiber than their white potato counterpart, at almost 7 grams per serving (over 25% of your recommended daily intake).
Since 2016 is the International Year of the Pulses, we decided to pair this starchy vegetable with black beans. Adding black beans provides an additional 15 grams of fiber per serving. Having constipation problems? This recipe will solve them. Black beans (and all pulses for that matter — think chickpeas, lentils, dry peas and beans) contain a whopping 9 grams of protein per ½ cup. Superfood? We think so.
It’s no secret that we’re a fan of pulses. That’s why we’re taking the Pulse Pledge — a commitment to eat more nutritious, delicious and sustainable pulses this year — and we’d love for you to join us!
This recipe includes a short version and a delicious longer version (depending on how you cook the sweet potatoes). If you are in a pinch for time, do the short version, as it only took me about 10-15 minutes to make from start to finish. The kicker here is the turmeric cauliflower rice. I swear you guys, this recipe is a must make. If you try it, let us know in the comments below what you thought!
- 1 small sweet potato
- 1 cup of cooked black beans
- 1 cup of cauliflower
- 2 tablespoons of coconut milk
- 1 tablespoon of scallions chopped
- 1 teaspoon of turmeric
- ½ teaspoon of cinnamon
- ½ teaspoon of cumin
- 1 teaspoon of green Thai curry paste
- Olive oil mister or 1 to 2 teaspoons of olive oil
- Optional: 8 pecans
- Salt and pepper to taste
Heat oven to 350F degrees.
Chop sweet potato into cubes.
In a large bowl, mix chopped potatoes with a few sprays of olive oil, and then season with ½ teaspoon of cinnamon and ½ teaspoon of turmeric
You have two options for cooking -- the oven roasted way and the quick way.
If you prefer to roast, spread sweet potatoes in an even layer on a baking sheet or oven safe pan. Roast (you might have to toss occasionally) until soft. This way it takes about 1 hour.
If you don’t have time for that, no problem. Add sweet potatoes in a microwave safe bowl, and cook on high for about 5-10 minutes (or until soft, but firm)
Meanwhile, pulse cauliflower in your food processor until you have about 1 cup of “rice” granules.
Add a few sprays of olive oil to a small saucepan, and cook on medium heat. Add pulsed cauliflower and ½ teaspoon of turmeric -- cook for a couple of minutes until fragrant and slightly softened (but still firm).
Next you will mix 1 teaspoon of green Thai curry paste with 2 tablespoons of coconut milk
Top cauliflower with coconut milk mixture and stir. Transfer to bowl and set aside.
Next, heat black beans in the same saucepan, add a few sprays of olive oil + ½ teaspoon of cumin. Cook beans for a few minutes until fragrant. Transfer beans to cauliflower bowl, then add sweet potatoes
Finally, add the scallions and pecans. Remember, the pecans are optional, and they add a delightful crunch - but no need to buy a whole bag of if you don’t already have them at home.
Top with salt & pepper, to taste. Enjoy!