Description
A delicious and hearty Sweet Potato and Black Bean Chorizo Bowl, perfect for a satisfying meal.
Ingredients
Scale
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- 1/2 tablespoon (7 ml) extra virgin olive oil
- 1 small sweet potato (approximately 1 1/2 cups peeled and chopped)
- 1 small shallot (or 1/2 small onion), chopped
- 6 ounces (170 g) Mexican pork chorizo
- 1/2 cup (120 ml) black beans, rinsed
- 1 3/4 cups (420 ml) chicken broth
- 1/2 cup (120 ml) salsa verde
- 1/2 cup (90 g) long grain white rice
- Chopped cilantro, to taste (optional garnish)
Instructions
- Step 1: Heat the Skillet: Place a large skillet over medium heat. Add 1/2 tablespoon extra virgin olive oil. Heat the oil until it shimmers on the surface, indicating it is hot enough for cooking.
- Step 2: Sauté the Vegetables: Add 1 small peeled and chopped sweet potato and 1 small chopped shallot (or 1/2 small onion) to the skillet. Stir occasionally and cook for 4-5 minutes until the sweet potatoes begin to soften but are not fully tender. Stirring occasionally prevents uneven cooking and browning.
- Step 3: Cook the Chorizo: Add 6 ounces Mexican pork chorizo to the skillet. Turn the heat up slightly. Break the chorizo apart as it cooks, stirring frequently, until it is browned and fully cooked through but not tough. Avoid overcooking for best texture.
- Step 4: Add Beans and Broth: Pour in 1/2 cup rinsed black beans, 1 3/4 cups chicken broth, and 1/2 cup salsa verde. Stir to combine everything thoroughly. Increase heat to bring the mixture to a boil. The broth will create a flavorful cooking base for the rice.
- Step 5: Cook the Rice: Add 1/2 cup long grain white rice to the skillet and stir well. Cover the skillet with a lid, then reduce the heat to low and let it simmer for 15-18 minutes. Cook until the rice is tender and slightly fluffy. If the rice is still hard after 18 minutes, add an additional 1/4 cup chicken broth, cover, and simmer for 3-5 more minutes. If the skillet gets dry during cooking, add chicken broth 1/4 cup at a time to maintain moisture.
- Step 6: Garnish and Serve: Remove from heat. Sprinkle chopped cilantro over the top. Serve the dish as it is, or with tortilla chips, tortillas, guacamole, or a drizzle of salsa verde for extra flavor.
Notes
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- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days, away from direct sunlight.
- Refrigeration: Transfer leftovers to an airtight container and refrigerate at 40°F (4°C) or below for up to 4 days. Reheat thoroughly before serving.
- Freezing: Freeze the dish in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use firm, smooth-skinned sweet potatoes for best texture and natural sweetness. Rinse canned black beans to reduce sodium and improve texture.
- Break up the chorizo while cooking for an even, crumbly texture and to release flavors without toughness.
- Add additional chicken broth in small increments if the skillet becomes dry or if rice needs more cooking time.
- Stir sweet potatoes while sautéing to prevent uneven browning or burning; if browning occurs too quickly, reduce heat slightly after 4 minutes.
- Fresh garlic and freshly ground cumin add depth; avoid garlic presses to prevent bitterness.
- Reheat leftovers on the stovetop over low heat or in a microwave until hot throughout. Adding a splash of chicken broth while reheating can help maintain moisture.
- Serve this Sweet Potato and Black Bean Chorizo Bowl with tortilla chips or warm tortillas. Pair it with guacamole, a fresh avocado and tomato salad, grilled asparagus, or lime cilantro rice to complement the flavors.
- Substitute black beans with pinto beans if desired, using the same quantity and rinsing well.
- For a vegetarian version, omit the chorizo and increase the black beans to 1 cup; substitute chicken broth with vegetable broth.
- Use quinoa or lime cilantro rice in place of white rice for added nutrition.
- Choose fresh, spicy Mexican pork chorizo for optimal flavor and texture. Avoid pre-cooked varieties.
- Select firm, heavy sweet potatoes with smooth skin. Season with kosher salt to enhance their natural sweetness.
- Canned rinsed beans are convenient; if using dried, soak overnight before cooking.
- Yellow onions offer sweetness and depth; ensure firmness and lack of soft spots.
- Use extra virgin olive oil for its rich, mild flavor. Avoid oils with strong smokiness that can overpower the dish.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified