Chipotle Sweet Potato and Kidney Beans with Cilantro Cream Sauce
I used to think that “vegan” and “comfort food” could never intertwine… Until I met Chipotle Sweet Potato and Kidney Beans with Cilantro Cream Sauce. Okay, that might be a bit of an exaggeration. I’ve thoroughly enjoyed some pretty delicious vegan comfort food in my day (you’d be surprised what people are capable of creating!). But, this dish is pretty top notch when it comes to flavor, warmth, satisfaction, and yes… health!
Just because something is labeled “vegan” doesn’t necessarily make it healthy. As I mentioned, you’d be surprised by the kind of vegan comfort food people create (did you know that deep fried Oreos are technically considered vegan? Gasp!). Not to say I don’t love a good vegan treat from time to time, but I also truly enjoy food that makes me feel good inside and out.
That’s why food fascinates me. My goal is to bridge the gap between food that tastes unbelievably scrumptious, making me feel warm and fuzzy inside and food that makes my body and my mind feel good. When the two combine it’s as if anything is possible ;).
This Chipotle Sweet Potato and Kidney Beans with Cilantro Cream Sauce dish is one that bridges the gap. It has almost every flavor profile in one- savory, slightly sweet, subtly tangy and with a kick of spice. I first tested this dish on a rainy cold afternoon and my, my did it give me all the good feels while I thoroughly enjoyed it by the fire with a book in hand.
The best part about the chipotle sweet potato and kidney beans, cilantro cream sauce, and cauliflower rice is that it lasted me throughout the whole week in all different variations. I’m not one to meal prep because I get tired of eating the same thing over and over, but if I have a few flavorful items on hand that I can mix and match in various forms then I’m good to go! Besides eating this dish in its original form, I wrapped it up in an Ezekiel tortilla, mixed it into a fresh salad and also used the leftover cauliflower rice to make some delicious cauliflower fried rice (just add to pan and mix in a scrambled egg with some veggies!).
I hope you won’t be deceived by the pile of mush with weird green blobs on top… (this dish didn’t cooperate quite well to photograph...especially on a cloudy day!) But, I promise it is the most delicious, nourishing, and comforting pile of mush you will ever try.
So there you have it…bridge gapped~ please enjoy this meal!
Yields: 2-3 Servings
Time: 50 minutes
1 tbs Olive oil
1 Large or 2 small sweet potatoes chopped into 1 inch cubes
Dash of ground pepper
1 Chopped chipotle pepper in adobo sauce
1 tbs Adobo sauce from chipotle pepper
1 Can rinsed and dried Kidney beans
1/2 tsp Maple syrup
Cilantro Cream Sauce
1 Small avocado
1 cup Chopped cilantro
Juice from 2 limes
2 tbs Olive oil
2 1/2 tbs Nutritional yeast
Salt and Pepper to taste
1 tsp Olive oil
2 cups of riced cauliflower
Salt and Pepper to taste
1. In a medium sized sauce pan heat the olive oil over medium heat.
2. Add in the chopped sweet potato along with a dash of pepper and cook until you can poke a fork through the sweet potato (about 20-25 minutes).
3. Meanwhile, make the Cilantro Cream sauce by combining all ingredients into a food processor and pulsing until thick and creamy. If you are having a difficult time blending ingredients, try adding additional lime juice, water, or olive oil.
4. Once the sweet potatoes are cooked through, add in the chopped chipotle pepper along with the adobo sauce to the sauce pan.
5. Next, add the kidney beans and maple syrup. Let it rest on simmer for another 10 minutes or until you are ready to serve.
6. Make the cauliflower rice by adding olive oil to a large skillet over medium heat. Add in the riced cauliflower and salt and pepper to taste. Cook for about 5 minutes or until the cauliflower is slightly translucent.
7. When ready to serve, scoop the cooked cauliflower rice into a bowl along with a generous serving of sweet potato and kidney beans and another generous serving of chipotle cream sauce. If you'd like garnish with hot sauce and extra cilantro.
8. Enjoy :)