MAKES: 4 (1¾-CUP) SERVINGS • DIFFICULTY: easy
Although this recipe is in the Breakfast chapter, it’s a rousing hit any time of the day or night. Make your Savory Spice Blend and Umami Sauce in advance to really cut down on the time it takes to prepare this dish. Can we talk spice? I love spicy foods, but know some people don’t, so feel free to omit the cayenne. On the other hand, if you want even more heat, don’t be shy about adding some Healthy Hot Sauce when serving.
1 medium sweet potato, peeled and chopped
2 cups chopped cauliflower
1 small red onion, chopped
1 red bell pepper, chopped
8 ounces mushrooms, coarsely chopped
1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free black or red beans, drained and rinsed
2 to 3 teaspoons Savory Spice Blend
¼ teaspoon cayenne pepper or red pepper flakes, or to taste
3 to 4 tablespoons Umami Sauce
Preheat the oven to 425ºF and line a baking sheet with a silicone mat or parchment paper. Spread the sweet potato on the prepared baking sheet and roast for 10 minutes; then add the cauliflower to the pan. Continue to roast until the sweet potatoes and cauliflower are tender, about 20 minutes. Remove from the oven and set aside.
Heat 2 tablespoons of water in a large skillet over medium heat. Add the onion, cover, and cook until tender, about 5 minutes. Add the bell pepper and mushrooms and cook, uncovered, stirring until tender, about 5 minutes. Add the beans, Savory Spice Blend, cayenne, and roasted vegetables and cook until heated through, about 5 minutes longer. Mash the ingredients lightly with a spatula, if desired. Drizzle with the Umami Sauce and serve hot.
VARIATION: Mix it up with different veggies. Instead of cauliflower, why not try zucchini or another vegetable of your choosing?