I love this recipe because it was really easy to throw together and it consists of super healthy ingredients. It took me under and hour to prepare and cook, which I tend to consider do-able on a weeknight.
- 3 large sweet potatoes, peeled
- 1/2 cup unsweetened almond milk
- 4 tsp salt, and black ground pepper
- 2 tbsp olive oil
- 1 large red onion, diced
- 4 cloves garlic, minced
- 2 tsp paprika
- 1 pint baby bella mushrooms, diced
- 1 bunch scallions, finely chopped
- 1 can red kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes (do not drain)
- generous handful fresh cilantro, chopped
- 2 tbsp maple syrup
- juice of 1 lime
In a large pot, fill 2/3 with water and bring to a boil. Add sweet potatoes and boil for 20-30 minutes (until fully cooked or soft). Drain and set aside to cool. After cooling, in a stand mixer with a whisk attachment, mash sweet potatoes with 2 tsp salt and the almond milk.
Preheat oven to 400º. In the same pot (or a large skillet), heat olive oil over medium-high heat. Add the red onion and garlic and sauté for 5 minutes. Next, add the paprika, mushrooms, and scallions, and stir everything together. Let cook another 10-15 minutes, stirring frequently to avoid sticking or burning.
After mixture has cooked a bit, stir in beans, tomatoes, cilantro, maple syrup, and black pepper, and lime juice. Scoop the mixture into a large baking dish and spread sweet potato mash evenly across the top.
Place in the oven for 45-50 minutes, until top of potatoes has crisped up. If necessary, broil dish for up to 5 minutes to achieve more crispiness. Optional: top with additional scallions.