One serving of this dish provides 55 percent of your daily recommended vitamin C, which not only protects against colds but also has been found to
help you burn more fat.
3 small sweet potatoes, peeled and cut into 1/4-inch cubes
2 1/2 teaspoons sea salt
1 lime (zest and juice)
1/4 cup plus 1 1/4 teaspoon grapeseed oil
1 garlic bulb, halved
2 poblano peppers
1 large onion, diced
1 chipotle pepper, minced
1 tablespoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 bay leaf
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes 2 cups vegetable stock
1/4 cup minced cilantro stems
1. Preheat the oven to 425 degrees. In a bowl combine potatoes, salt, lime zest, lime juice, and 1 tablespoon oil to coat potatoes. In another bowl coat garlic and poblanos with 1 1/4 teaspoon oil. Place potatoes, garlic, and peppers on a baking pan and bake for 30 minutes.
2. Squeeze garlic from skin and set aside. Place roasted poblano peppers into plastic bag and allow to rest for 15 minutes. Remove from bag, peel charred skin, and cut into pieces.
3. Add remaining oil to a medium-sized pot over medium heat. Add onion, chipotle pepper, and spices and cook for 3 minutes. Add beans, tomatoes, stock, roasted garlic, poblanos, and cilantro stems and cook for 15 minutes. Reduce heat to low, add sweet potatoes and cook an additional 10 minutes. Remove bay leaf and serve.