Sweet Potato Black Bean Bowls
A hearty and nutritious bowl featuring roasted sweet potatoes, chipotle black beans, and fresh greens, perfect for any meal.
Equipment
- Oven
- Blender or Food Processor
- Baking Sheet
- Saucepan
Ingredients
- 2 cups kale de-stemmed and chopped
- 2 tsp extra-virgin olive oil
- 1/8 tsp kosher salt
- 4 medium sweet potatoes peeled and quartered (28 oz peeled)
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp chipotle powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1 cup plain Greek yogurt or dairy-free alternative
- 1 chipotle pepper in adobo sauce
- 2 tbsp lime juice
- 2 cloves garlic peeled
- kosher salt to taste
- 1 15-ounce can black beans drained and rinsed
- 2 cups cooked brown rice
- 4 oz avocado diced
- 1 cup quick-pickled red onions
- 1 cup fresh cilantro leaves
Instructions
- In a bowl, massage chopped kale with 2 tsp olive oil and a pinch of salt for one minute. Set aside.
- Preheat oven to 400°F. Boil quartered sweet potatoes in water for about 8 minutes until just tender. Drain and pat dry, then cut into bite-sized pieces.
- Toss sweet potatoes with 2 tbsp olive oil and spice blend (1 tsp salt, chili powder, chipotle powder, cumin, coriander, and garlic powder). Spread on a baking sheet and roast for 15–20 minutes, flipping halfway through.
- To make the chipotle sauce, blend Greek yogurt, 1 chipotle pepper, lime juice, garlic, and a pinch of salt until smooth.
- Assemble the bowls with a base of brown rice, topped with black beans, roasted sweet potatoes, and massaged kale. Add avocado, pickled onions, and fresh cilantro on top. Drizzle with chipotle sauce and add a lime wedge on the side.
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Notes
Store components separately for meal prep. Avocado and fresh herbs should be added just before serving for best texture.