4 Serves
87 Mins
Peel and dice the sweet potatoes into uniform cubes.
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Vitamin K
190 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
426 µg / 400 µgCalcium
263 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
559 mg / 420 mgPhosphorus
996 mg / 1,250 mgPotassium
2249 mg / 4,700 mgSodium
917 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
8 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
17 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
183 gAlcohol
0 g
Heat olive oil in a large skillet over medium heat and sauté the diced sweet potatoes until tender and lightly browned.
In a separate pot, toast the rice in a small amount of oil, then add water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed.
Stir the cooked black beans and black bean garlic sauce into the skillet with the sweet potatoes, heating through for a few minutes.
Allow the cooked rice to stand covered for 5 minutes before fluffing with a fork and serving in bowls topped with the sweet potato and bean mixture.
7
g67
g58
g
