Slow-Roasted Poblanos with Sweet Potatoes + GIVEAWAY
 
Prep time
Cook time
Total time
 
Slow-Roasted Poblanos with Sweet Potatoes and cilantro crema is a great vegetarian and gluten-free meal. Perfect for brunch or a healthy and light dinner!
Author:
Serves: 4 to 6 servings
Ingredients
  • 4 to 6 large poblano peppers
  • 1 large (1 pound) sweet potato, peeled and cut into ½-inch cubes
  • 3 tablespoons olive oil, divided
  • 2½ teaspoons salt, divided
  • 3 garlic cloves, peeled and roughly chopped
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 teaspoon dried oregano
Pepita Crema:
  • ½ cup toasted and salted pepitas
  • 1 teaspoon ground cumin
  • 2 large avocados, peeled, halved and pitted
  • Zest and juice of 2 limes
To Finish:
  • 1 cup crumbled Cotija cheese
  • 4 to 6 large eggs, poached or fried
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper. Place poblano peppers on one half of the pan and the sweet potato on the other half. Drizzle 2 tablespoons olive oil and 1 teaspoon salt over the poblanos and sweet potato, then toss to coat. Roast for 30 to 35 minutes, or until the sweet potato is tender, and the peppers are soft and deeply roasted in parts, stirring and turning once halfway through.
  3. While the vegetables roast, prepare the black bean filling. In a small saucepan over medium, heat the remaining 1 tablespoon olive oil, add the chopped garlic, then sauté until fragrant, about 1 minute. Stir in the black beans, oregano, and ½ teaspoon salt, and warm the beans through, about 5 minutes. Turn off the heat and set aside.
  4. Remove the roasted vegetables from the oven and left cool slightly.
  5. Stir the sweet potatoes into the black beans. As the peppers cool and their skin separates from the flesh, peel off as much of the skin as you can (a bit left on is fine). Slice the poblanos open lengthwise and remove the seeds and ribs. Then, stuff the poblanos with the black bean and sweet potato mixture.
  6. To make the crema: In a food processor, pulse the pepitas until finely ground. Add the cumin, 1 teaspoon salt, avocado, and lime zest and juice. Process until smooth, then drizzle in up to ½ cup water until a creamy sauce forms. Taste and adjust the seasoning to your liking, keeping in mind that you want it to be nice and bright to offset the richness in the dish.
  7. Add about ½ cup of the crema to each plate, then top with a stuffed pepper, crumble on some of the cotija, and finish with a fried egg. Enjoy
Notes
Taken from Ashley Rodriguez's book "Let's Stay In"
Recipe by The Candid Appetite at http://www.thecandidappetite.com/slow-roasted-poblanos-with-sweet-potatoes/