1 ½ pounds red sweet potatoes, peeled & cut into ½” cubes
2 cups orange juice
1 cup vegetable broth
1 tablespoon garlic, minced
2 (15-ounce) cans black beans, rinsed, drained
1 (4-ounce) can roasted diced green chilies
1 red bell pepper, chopped
Salt and pepper, to taste
2 avocados, peeled, cored, & chopped
More Topping Suggestions: Low fat sour cream or plain Greek yogurt, chopped red or green onion, fresh cilantro, orange wedges
Instructions
Heat oil in large, heavy pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder, cumin, and black pepper and stir 2 minutes.
Add sweet potatoes, orange juice, broth, and garlic. Bring to boil. Reduce to medium heat, cover and simmer until sweet potatoes are almost tender, about 15 minutes.
Stir beans, chilies, and bell pepper into sweet potato mixture. Cover and simmer until tender, about 15-20 minutes longer. Portion into bowls and garnish with avocado and other toppings.