Black Beans and Roasted Sweet Potatoes with Gorgonzola

My mom and I discovered the wonderful compatibility of black beans and sweet potatoes at a cafe in Athens, Georgia, while I was still in college. Roasting the sweet potatoes in this dish brings out their sweetness, and the gorgonzola makes an old favorite feel indulgent!

Ingredients:
2 medium sweet potatoes, diced into cubes
4 tablespoons olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 cup brown rice
2 cans of black beans
2 medium onions, finely chopped
2 garlic cloves, finely chopped
one bunch of cilantro, including stems
salt and black pepper to taste
gorgonzola cheese, crumbled

Start by roasting the sweet potatoes. In a baking dish, coat the sweet potatoes with salt, olive oil and cumin seeds; roast for 20 minutes at 450 degrees. Cook the brown rice. In a separate pot, sautee the onions, garlic and chopped cilantro stems for about six minutes, until onions are translucent. Add black beans, salt and black pepper, and stir thoroughly; cover, and let the beans cook. When the beans are ready, assemble the brown rice, black beans, and sweet potatoes on your dinner plates and garnish with the crumbled gorgonzola and cilantro leaves.