I dreamed a dream in time gone byyyyyy, when hope was high and life worth livinggggg, I dreamed that love would never die, I dreamed that god would be forgivinggg, then I was young and unafraidddddd, and dreams were made and used and wasteddddd, there was no ransom to be paidddd, no song unsung no wine untasteddd..
Yeah, so I just got back from seeing Les Miserables. I haven’t stop singing since I walked through the door. Lucky for you, you can’t hear me. Taylor and Henry are not as fortunate. If you have not seen this film it is a MUST! Such a beautiful story. I saw the musical when I was young and I didn’t think the movie would live up to the live show. However, I was totally blown away.
Enough singing. Let’s take a look at this meal. This meal is what happens when summertime flavors meet sweet potatoes. It is an explosion of comfort and freshness all at the same time. It’s easy to whip up and makes fantastic leftovers. We like stuffing the filling into burritos the next day.
Cumin-Lime Black Bean and Sweet Potato Bowls (serves 2)
For the dressing:
1 tbs olive oil
2 tsp cumin
juice from 1 lime (plus a sprinkle of zest)
1/2 tsp red chili flakes
1 tbs agave syrup (or maple syrup or honey)
Whisk ingredients together and set aside.
For the black beans and sweet potatoes:
1 cup cooked quinoa (or rice)
1 can of black beans, drained and rinsed
1 extra-large sweet potato (or two small), chopped into 1/4 inch pieces
1 red onion, diced
1/4 cup of jalapeno peppers, diced
In a saucepan bring a pot of water to a boil. Add sweet potatoes and cook until they are fork tender. About 15 minutes. Drain
Heat a little olive oil over medium heat. Add onion. Cook for about 5-8 minutes. Add beans, sweet potatoes, jalepenos, and cooked quinoa. Mix well.
Place bean and potato mixture into bowls, drizzle with dressing and toppings of your choice. Enjoy!