We were really tempted to be lazy and order pizza tonight, but we have a lot of veggies on hand (I think this is the last week of our CSA), so I decided to be good and make something. I also had an avocado in a perfect state of ripeness that needed to be eaten. I briefly thought about going to the store to pick up things for this - didn't have onion or cilantro, and only half a small Chinese takeout container of leftover rice, which didn't seem like enough. I decided to make do with what I had, and it turned out delicious! Most of the seasoning was from garlic...and bacon. This could be easily vegan without the bacon, of course. Also...all our bowls were dirty so this was really a "plate," not a bowl...whatever!
Roasted Sweet Potatoes:
- Peel two large sweet potatoes & cut into large cubes.
- Toss with olive oil, salt and spices - I used Penzey's Chili 9000, cumin & roasted garlic.
- Roast on a baking sheet at 400 for about 20 minutes. I broiled for a few minutes for extra brown-ness.
Black Beans with Bacon & Garlic:
- Cut two strips of bacon into half-inch pieces and cook in a pan until crispy. Drain bacon pieces on paper towels. Save some of the bacon fat for greens, and leave some in the pan.
- Briefly saute 2 cloves of chopped garlic in the bacon fat.
- Add 1 can of black beans, drained & rinsed.
- Season with chili powder, cumin & a splash of lime juice. Add bacon pieces back in.
Garlicky Greens:
- Saute 1 clove chopped garlic in a little bacon fat (or olive oil).
- Add chopped greens - I used a mix collards, kale and chard. Season with salt & pepper and cook until wilted & tender. Add a splash of lime juice.
To serve:
- Make a bed of cooked rice or other grains.
- Pile the sweet potatoes, beans and greens around the rice.
- Add a bunch of sliced avocado.
- Drizzle the whole thing liberally with Cholula Chili Lime hot sauce.
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