Black Bean and Sweet Potato 'Moqueca-Style' Braise with Toasted Chia Crunch

In a heavy-bottomed pot, heat half the olive oil over medium heat. Add the diced onions and cook until translucent and soft, about 5 minutes.

Stir in the Cajun seasoning to bloom the spices until fragrant, then add the diced sweet potatoes. Stir to coat thoroughly.

Add 1/2 cup of water (or vegetable stock), cover, and braise over low heat for 15 minutes, until the potatoes are tender but hold their shape.

Fold in the pre-cooked black beans and diced roma tomatoes. Continue to braise uncovered for another 5-7 minutes, allowing the tomato juices to create a thick, flavorful sauce that coats the beans and potatoes.

While it simmers, toast the chia seeds in a small dry skillet over medium-low heat until they crackle and smell nutty.

Remove from heat, stir in the remaining olive oil for a silken finish, and taste for salt. Plating: Spoon the hearty braise into a deep bowl, sprinkle generously with the toasted chia crunch, and serve hot.