Sweet Potato and Black Bean Dish

1: Preheat oven to 375F.

2: Cube sweet potato, then add to a large mixing bowl with 1 tbsp olive oil and a pinch of salt and pepper. Roast for 30 minutes, or until tender.

3: Meanwhile, chop your veggies. Dice an onion, red pepper and tomato, mince garlic cloves and roughly chop kale.

4: To a frying pan on medium heat, add 1 tbsp of olive oil and the onions, stirring frequently.

5: Once the onions are translucent (after about 5 minutes), add the red pepper, tomato and garlic and continue to stir.

6: After a few minutes, add the spices (paprika, cumin and chili), a pinch of salt and pepper, and tomato paste, and give it a good mix.

7: Drain and rinse the can of black beans, then add it to the pan along with vegetable stock. Stir, then bring to a simmer to reduce and thicken.

8: After about 5 minutes, add the chopped kale, and continue to simmer. Once it has simmered down to your desired consistency (not too liquid), add the roasted sweet potato and reduce heat to low.

9: To a blender, add cilantro, avocado, lemon juice, silken tofu, nutritional yeast, salt and water, and blend until smooth, adding a couple more tbsp of water if needed.

10: Remove from heat, then serve with a dollop of plant-based yogurt/sour cream, sliced avocado, the cilantro sauce and pickled onions. Enjoy!