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?Rice-less burrito bowl with easy+flavorful black beans, roasted sweet potato, sautéed garlicky corn kernels, cherry tomatoes, crinkle cucumbers, avocado and maple mustard yogurt dressing (oil-free options)?
?Recipe black beans: Sauté 1 chopped large sweet onion in a little olive oil or veggie broth until translucent, about 7 minutes. Add 3 minced garlic cloves and 1 finely chopped (deseeded) small jalapeño and sauté another minute. Add 1 tsp chili powder, 1 tsp smoked paprika and 1/2 tsp cumin. Cook until fragrant, about 30 seconds. Add 1-15oz can rinsed and drained black beans (or 1-3/4 cups cooked black beans), 2 cups veggie broth or bean cooking liquid, 1 tbsp vegan Worcestershire sauce and stir. Simmer about 15 minutes, adding more broth or liquid as needed. Mash some of the beans with side of spatula while simmering to thicken the sauce. Remove from heat and add juice half lime. Adjust salt, lime juice and Worcestershire sauce to taste. Serve with chopped cilantro. ?Recipe dressing: whisk 1/4 cup unsweetened plain almond yogurt, 1-2 tbsp maple syrup (or to taste), 2 tbsp dijon mustard, 1 tbsp lemon juice, 1/4 tsp garlic powder, salt to taste. .
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