Sweet potato and Black Bean Parfaits

Sometimes I put on airs. I just like to be fancy on a semi-regular basis. But a lot of the time, I just fake myself out so I think I’m being fancier than I really am. That means pouring cheap gin into Hendrick’s bottles, eating ice cream out of dainty dessert glasses, and always drinking seltzer. (Why drink still water when you can have bubbly?)

A good way to achieve health in your snobbery is to put on airs at lunch. Bringing lunch to work isn’t the fanciest occupation, especially when it’s comprised of the lowly potatoes and beans.¬†Unless¬†you call it a parfait. Now that’s fancy.

These parfaits may take a little time, since it requires cooking 3 separate items, but if you make a big batch, they freeze very well. Feel free to use brown rice or another grain in place of the quinoa, and add toppings like a squeeze of fresh lime, avocado slices, and maybe even a little sprinkle of cheese. You’ll be the gourmand of your lunch group.

Sweet potato black bean parfaits

Sweet potato black bean parfaits
Makes 5
2 sweet potatoes
1 1/2 cups dried quinoa
Coconut oil
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp oregano
1 tsp basil
1/2 tsp cumin
3 dashes cinnamon
2 cans black beans, drained
A squirt of chipotle sauce or a tsp or so of the sauce from a can of chipotles in adobo
Salt and pepper

First, bake your sweet potatoes at 375F for about an hour, until very soft. Cut in half and scoop out flesh, then mash. Layer at the bottom of 5 mason jars.

Next up, make your grains. Cook quinoa according to package instructions. Layer cooked quinoa on top of sweet potato.

Now, cook your beans. In a large pot, heat a little coconut oil (or other oil). Add onion and cook over medium heat for a few minutes, until translucent. Add garlic, stir 30 seconds, then add spices and beans. Cover with about 4 cups water, bring to a boil, and simmer about 30 minutes, mashing beans every so often. When cooked through and thickened, add chipotle and season with salt and pepper. Add to jars on top of quinoa. When cooled, freeze, if desired.

When ready to eat, heat parfait, then top with desired toppings.

About Rachel Repard

I'm a foodie with a penchant for healthy eating (and the occasional cupcake). Like so many of us, breast cancer has touched my life. Although we can't predict what life will bring, I believe it's important to fortify your body with natural, healthful cooking. Find my other blog at blog.rachelrepard.com.

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