Began Black Bean & Sweet Potato Jumble with Cilantro rice

 2 Sweet potatoes

1 red onion

1 TBS taco seasoning

3/4 c jasmine rice

1 TBS veggie stock

4 oz mushrooms

1 roma tomato

2-3 TBS cilantro

1 lime

1 can black beans

4 TBS sour cream

2 tsp hot sauce

tortilla chips

Adjust rack to top position and preheat oven to 425. 

Dice sweet potatoes into 1/2 inch pieces. Halve, peel, and cut onion into 1/2 inch wedges. Dice mushrooms.

Toss potatoes and onion on a baking sheet with a large drizzle of oil, taco seasoning, and big pinch of salt and pepper. Roast on top rack until veggies are tender, 25-30 minutes.

In a small pot combine rice, 1 1/4 c water, stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer.

Cook until rice is tender, 15 minutes. Keep covered until ready to use.

Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, tomatoes, pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.

Stir in beans and their liquid; cook until beans are warmed through, 2-3 minutes more.

Add roasted veggies to pan with mushroom mixture; stir to combine.

Fluff rice; stir in half the cilantro and as much lime zest as you like. Taste and season with salt and pepper if needed.

Divide rice and veggie jumble between shallow bowls in a separate sections. Drizzle everything with sour cream; top with remaining cilantro, a squeeze of lime and hot sauce. Serve with tortilla chips.