About the Recipe
Hearty, comforting, and full of southwest flair, this dish layers bold flavor on a wholesome base. A piping hot baked sweet potato is topped with savory black bean chili, creating a satisfying balance of warmth, spice, and natural sweetness. Simple, nourishing, and packed with plant-forward goodness in every bite.
Ingredients
For the Roasted Corn:
¾ cup frozen corn
For the Tender Cooked Brown Rice:
⅔ cup water
¼ cup long-grain brown rice
For the Southwest Sweet Potato:
½ tsp. vegetable base
½ cup water
4 sweet potatoes
2 Tbsp. vegetable oil
½ cup diced yellow onion
1 Tbsp. minced garlic
1 cup diced tomato
½ cup roasted corn
½ cup canned, drained black beans
1 Tbsp. taco seasoning
1 cup brown rice
2 tsp. chopped cilantro
Preparation
For the Roasted Corn
Step 1
Preheat oven to 350 F.
Step 2
Spread your corn in a thin layer on a parchment-lined sheet pan and coat with cooking spray.
Step 3
Bake and stir occasionally until corn is lightly browned, around 15 - 20 minutes.
Step 4
Cover, keep warm, and have on hand for the Black Bean Chili.
For the Tender Cooked Brown Rice
Step 1
Bring water and rice to a boil in a stockpot over high heat. Once the water is boiling, immediately reduce the heat to a simmer and cover.
Step 2
Simmer rice until the liquid is absorbed and rice is tender, about 20 minutes. Once cooked, keep the lid on and remove from the heat. Let cool in the pot off the heat for around 10 minutes. Uncover the rice and fluff with a fork.
Step 3
Cover and keep hot until further use in the recipe.
For the Sweet Potato
Step 1
Preheat oven to 350 F.
Step 2
Pierce each sweet potato several times using a fork.
Step 3
Place potatoes 1 inch apart on a sheet pan.
Step 4
Bake them for 35-40 minutes, or until fork tender.
Step 5
Cover and keep hot until further use in the recipe.
For the Black Bean Chili
Step 1
Add the vegetable base to boiling water and whisk until fully dissolved. Set aside.
Step 2
Heat 2 Tbsp. of oil in a sauté pan over medium-high heat.
Step 3
Add ½ cup of onion and 1 Tbsp. of garlic to the pan and sauté 3-5 minutes, or until the onion is translucent.
Step 4
Add the following to your pan:
1 cup diced tomato
½ cup roasted corn
½ cup black beans
½ cup vegetable stock
1 Tbsp. taco seasoning
Sauté and stir until heated through, about 2 - 3 minutes.
Step 5
Add in your cooked brown rice and sauté until heated through, another 2 - 3 minutes.
For the Southwest Sweet Potato
Step 1
To plate 1 serving:
Split and pinch open one baked sweet potato
¾ cup of black bean chili
½ tsp. cilantro
Step 2
You are ready to enjoy your Southwest Sweet Potato!