Sweet Potato & Black Bean Veggie Bowl Recipe

About this recipe

Indulge in the Sweet Potato & Black Bean Veggie Bowl, a delightful Indian-inspired dish bursting with vibrant flavors and rich textures. Perfect for a united family gathering, this diabetic-friendly vegetarian recipe combines aromatic spices with wholesome ingredients. Sweet potatoes and black beans are infused with a lively blend of Indian spices, creating a hearty and satisfying meal. Finished with a drizzle of tangy yogurt dressing and garnished with fresh herbs, this veggie bowl is a warm and comforting treat for any occasion.

Ingredients

• 1 kg Sweet Potato
• 500 g Black Beans
• 500 g Tomato - Hybrid
• 200 g Dahi
• 100G Oleo
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera Powder
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 500 g Capsicum Green
• 50 g Asafoetida Powder

Instructions

1. Step 1: Wash and peel the sweet potatoes. Cut them into bite-sized cubes and set aside.
2. Step 2: Rinse the capsicum and chop it into small pieces. Set aside.
3. Step 3: Drain and rinse the black beans thoroughly. Set aside.
4. Step 4: Heat 2 tablespoons of oleo (oil) in a large pan over medium heat.
5. Step 5: Add a pinch of asafoetida powder to the heated oil and sauté for 30 seconds until aromatic.
6. Step 6: Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of turmeric powder to the pan. Stir and sauté the spices for 1 minute.
7. Step 7: Add the chopped sweet potatoes to the pan. Sprinkle with salt and sauté for 5 minutes, stirring occasionally.
8. Step 8: Add the chopped capsicum to the pan and continue sautéing for another 5 minutes.
9. Step 9: Add 1/2 teaspoon of red chili powder and 1 teaspoon of Everest Garam Masala to the pan. Stir well to coat the vegetables evenly with the spices.
10. Step 10: Chop the hybrid tomato into small pieces and add it to the pan. Cook for 3-4 minutes, allowing the tomato to soften.
11. Step 11: Add the rinsed black beans to the pan and stir well to combine. Cook for 5 minutes to heat the beans thoroughly.
12. Step 12: Reduce the heat to low and add 2 tablespoons of dahi (yogurt). Mix gently and simmer for 2-3 minutes.
13. Step 13: Taste and adjust salt or spices as needed.
14. Step 14: Chop fresh coriander leaves and sprinkle generously over the veggie bowl before serving.
15. Step 15: Serve the Sweet Potato & Black Bean Veggie Bowl hot, garnished with a final sprinkle of coriander leaves.