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Caribbean Sweet Potatoes & Black Beans w/ Brown Rice and Chimichurri

Recipe shared by Plant FARMacy
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Servings 5

Ingredients
  

  • 1½ cup chopped onion
  • 1 cup coarsely chopped carrots
  • 1 fresh poblano chile seeded and chopped (1 cup)
  • ¾ cup chopped red bell pepper
  • 1 cup chopped celery
  • 2 teaspoons curry powder
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon ground allspice
  • 2 lb. sweet potatoes peeled if desired, cut into 1-inch cubes (6 cups)
  • 4 cups low-sodium vegetable broth
  • 1 15- oz. can no-salt-added black beans rinsed and drained (1½ cups)
  • 1 14.5- oz. can no-salt-added diced tomatoes
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 2 cups packed fresh cilantro
  • 1 cup packed fresh parsley
  • ½ cup chopped celery
  • ½ cup chopped scallions
  • 8 cloves garlic
  • 1 fresh fresno chile seeded and very finely chopped
  • 2 cups hot cooked brown rice
  • 2 tablespoons toasted coconut optional
  • Lime wedges

Instructions
 

  • In a Dutch oven cook 1 cup onion, the carrots, poblano chile, bell pepper, and ½ cup celery over medium for 5 minutes or until carrots are softened and other vegetables are tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add curry powder, 1 teaspoon ginger, and allspice; cook and stir 1 minute. Stir in sweet potatoes, broth, beans, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until sweet potatoes are tender. Season with salt and black pepper.
  • For Caribbean Green Sauce, in a blender or food processor combine cilantro, parsley, the remaining ½ cup onion and ½ cup celery, scallions, garlic, and remaining 1 teaspoon ginger. Cover and blend, adding water 1 tablespoon at a time until almost smooth. Stir in fresno chile (if desired). Sauce can be transferred to an airtight container and stored in the refrigerator up to 5 days.
  • Stir ⅓ cup of the Caribbean Green Sauce into hot cooked rice. Serve stew in bowls over rice. If desired, top with additional green sauce and sprinkle with toasted coconut. Serve with lime wedges.
  • Warm rice and stew separately on the stovetop until heated through. Pile onto a plate - drizzle with chimichurri. Warm your belly.