Saturday, June 21, 2008

Caribbean-Style Sweet Potatoes and Black Beans over Brown Rice

makes 4 servings

High in vitamins A and C and other important nutrients, sweet potatoes are good for you. To serve as a side dish, omit the rice.

3 medium sweet potatoes cut into bite size pieces
3/4 cup orange juice
2 teaspoons cornstarch
1 teaspoon jerk seasoning
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 can black beans, rinsed and drained
salt and freshly ground black pepper to taste
3 cups hot cooked brown rice

In a large saucepan, bring the potatoes and enough salted water to cover to a boil over high heat. Reduce the heat to low, cover, and simmer until tender but not falling apart, 10 to 12 minutes. Drain and set aside.

In the same saucepan, whisk together the orange juice, cornstarch, jerk seasoning, cinnamon, and cumin. Bring to a boil over medium heat. Boil until thickened, whisking constantly, about 1 minute. Stir in the sweet potatoes, beans, salt, and pepper. Cook, stirring, until heated through, about 3 minutes. Serve warm, over the rice.

per serving: 11g protein, 8g dietary fiber

recipe from: The Gluten-Free Vegetarian Kitchen

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