Salt & Prepper

Step 1

Preheat oven to 400°F. Toss sweet potatoes in olive oil, paprika, and sea salt. Place on a foil-lined baking sheet and bake, tossing halfway, until potato is browned on the outside and soft in the middle (25-30 minutes).

Step 2

Combine spinach, cilantro, jalapeño, shallot, garlic, 1/2 cup vegetable broth, and salt in a food processor or blender until it forms a paste. Bring remaining 2 cups vegetable broth, rice, and spinach paste to a boil in a medium pot over high heat. Reduce heat to medium-low and cover skillet, cooking rice until tender. (30-35 minutes).

Step 3

Layer the rice, beans, and sweet potato.