Good Eggs Meal Kits
Fully Loaded Sweet Potato & Black Bean Bowls
Product Details
This hearty hash is packed with plant-based protein and sweet vegetables. Roasting sweet potatoes in a hot oven teases out their flavor and a garlickly sauté of onion and peppers provides a hearty base for these savory bowls that are topped with creamy avocado and cooling sour cream.
Contains: milk.
What You Get
Cubed rainbow sweet potatoes
Red onion
Bell pepper
Garlic
Thyme
Black beans
Avocado
Scallions
Sour cream
What You'll Need
Olive oil
Salt & freshly ground pepper
Hot sauce (optional)
Step 1
Preheat the oven to 425°F. Line a sheet pan with parchment or foil. Pile the sweet potatoes on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven, and roast until the sweet potatoes are just tender, about 20 minutes.
Step 2
Meanwhile, chop the red onion. Seed and chop the bell pepper. Chop 4 cloves garlic. Pick 2 or 3 sprigs of thyme leaves, and toss the stems. Rinse and drain the black beans. Peel, pit, and slice the avocado. Chop a handful of scallions.
Step 3
In a large cast-iron skillet or sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add in the red onion and bell pepper and sauté until tender, 5 minutes. Add the garlic and thyme and stir until fragrant, 30 seconds. Fold in the roasted sweet potato and black beans, and season with salt and pepper.
Step 4
Spoon the hash onto plates, and top with the avocado, dollop with sour cream, and scatter with the scallions. Drizzle with hot sauce, if you want a kick, and serve warm.
