Vegetarian

Sweet Potato Bowl Topped with Spinach and Pinto Beans takes 5 minutes to prepare.

Sweet Potato Bowl Topped with Spinach and Pinto Beans takes 180 minutes to cook.

Sweet Potato Bowl Topped with Spinach and Pinto Beans makes 3 servings.

The ingredients for Sweet Potato Bowl Topped with Spinach and Pinto Beans are:

10 cups baby spinach
1 medium yellow onion, diced (medium)
2 cloves garlic , pressed
1 - 15 oz LaPreferida Pinto Beans Low Sodium, rinsed and drained
2 medium Roma tomatoes, cut into a large dice
1 tsp crushed red pepper (optional)
1 generous sprinkle Bragg Organic Sea Kelp Delight Seasoning Water or vegetable broth for sauteing vegetables
1 large sweet potato (about 8 inches long and 3 1/2 inches in diameter)

Here is how you make Sweet Potato Bowl Topped with Spinach and Pinto Beans:

1. Preheat oven to 375?.2. Vigorously scrub the sweet potato to remove the dirt. Pierce it with a knife a couple of times. Do not peel. Wrap in foil. Bake until tender, about 1.25 hours. OR Cook it in a pressure cooker. OR Peel and cube the sweet potato and cook it in a steamer on the stovetop. OR Peel and cube the sweet potato instead of baking it whole. [I think the first option is easier and less time consuming.]3. Add the water or vegetable broth to a large pot over medium high heat. I used a 5 quart pot. You need a pot that has a lid.4. Add diced onion and stir until almost translucent. Add pressed garlic and stir about 30 seconds. Add red pepper flakes if using. Add a bit more liquid; you want some liquid but not a lot. Stir mixture well. 5. Reduce heat to medium. Add drained and rinsed pinto beans. Stir mixture until mixed through and warm.6. Add all of the spinach. Put the diced tomatoes on top. Sprinkle generously with Bragg Organic Sea Kelp Delight Seasoning. Cover the pot with a lid, and reduce heat to medium low.7. After about 5 minutes, remove lid and check spinach. Part of it should have started to wilt. Check the onion and bean mixture at the bottom to be sure it is not dry. Stir the entire mixture until spinach has fully wilted and all ingredients are well mixed. Return cover and set the pan aside (off the heat).8. Remove the sweet potato from the oven when it is tender and soft. Set aside to cool.9. Once the sweet potato is cool enough to handle, peel and cut into large cubes or slices.10. Put a third of the sweet potato into each of 3 bowls, or set two servings aside and refrigerate for later. Top each serving with about a third of the spinach and bean mixture. Leftovers are delicious.11. Serve with a light salad or plan to have some fruit afterwards.NOTE: Save time by cooking the sweet potato in advance. Rewarm it before serving.Serving Size:?Make 3 very generous servings as a main dish.

The nutritional information for Sweet Potato Bowl Topped with Spinach and Pinto Beans is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 253.5

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 79.1 mg
• Total Carbs: 50.1 g
• Dietary Fiber: 13.2 g
• Protein: 4.0 g

The dietary needs meet for Sweet Potato Bowl Topped with Spinach and Pinto Beans is Vegan