illustrations of procrastination: sweet potato and black bean bowl
it’s a beautiful day outside here in jersey city, one after a few weeks of what feel like gloom but which were probably my own brain’s weather forecasts. it feels really good to, after a long walk and some chores, sit by an open window and blog! over the past few months i have been trying to pull myself up and over this large, theoretical wall built by capitalism and millennial shame (redundant?), with my energy coming solely from constantly telling myself that i am hot and smart and don’t deserve to have to feel tired and sad as much as i have been lately. therapy helps a lot too!
for this simple, vegan dish you just need sweet potatoes, a chopped onion and a can of black beans. peel the potatoes and cut into cubes. promise your cat that you’ll make him a new bed of potatoes next week.
in a bowl, toss the potatoes with oil, salt, and some brown sugar if you’re feeling dangerous. put them on a baking sheet and place in the oven on 375F for 30-40 minutes, checking in on them about halfway through to do that thing where you move the pieces so they get cooked on each side, i forget the word. is there a word for that? sound off in the comments.
while the sweet potatoes are roasting, clean all of your makeup brushes instead of doing the task that you know you have to do but are dreading.
when the potatoes have about 10 minutes left to go, start the beans. in a pan, heat up some olive oil and saute the chopped onion until they start to golden. add the rinsed can of black beans to the pan along with spices and mix - i use taco seasoning which is basically chili powder, garlic powder, salt, pepper, cayenne, and onion powder.
mix the two in the bowl (or put in a tortilla, which i usually do except i’m out). you can put salsa and/or avocado on it, it’s your life.
i hope you, reader, are staying safe and healthy. if you haven’t done so today, drink some water, get some fresh air, eat some good food, and clean your goddamn makeup brushes.
xoxo jenn
