Cuban Black Beans with Avocado Dressing and Air-Fryer Sweet Potatoes

For the dressing: Blend 1 medium avocado, 3 tablespoons tahini, 3 tablespoons lemon juice, zest of 1 lemon, 1 minced garlic clove, small handful fresh basil leaves, 1 tablespoon parsley leaves, and 1/4 cup water in a high-speed blender until smooth. Add salt and black pepper to taste.

For the black beans: Blend 1/2 cup cooked black beans with 1/2 cup cooking liquid or aquafaba until almost smooth. In a saucepan, cook 1/2 chopped onion and 2 minced garlic cloves in a little vegetable broth until fragrant and onion is translucent. Add 1 teaspoon ground cumin, 1/4 to 1/2 teaspoon cayenne powder, and 1 tablespoon dried oregano, and cook for another minute, adding more broth if it becomes too dry. Add the blended bean mixture along with 2 additional cups of cooked black beans and 1 tablespoon apple cider vinegar. Cook for about 10 minutes, adding more vegetable broth or water as needed. Add salt and black pepper to taste.

For the sweet potatoes: Peel and cut sweet potatoes into bite-sized pieces. Coat with Braggs Sprinkles herbs and spices seasoning or your choice of dried herbs and spices and olive oil if desired. Cook in an air-fryer at 400°F for about 20 minutes. Alternatively, cook in the oven on a lined baking sheet, covered with aluminum foil for the first 10 minutes to steam, then uncovered.

Prepare tri-colored quinoa according to package instructions or standard method.

Assemble the dish by combining the dressing, black beans, sweet potatoes, and quinoa in a bowl.