Sweet Potato Black Bean Bowls

Name: Sweet Potato Black Bean Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 cups de-stemmed and chopped kale; 4 medium sweet potatoes; 1 cup plain 0% Greek yogurt; 1 15-ounce can black beans, drained and rinsed; 2 teaspoons extra-virgin olive oil; 2 tablespoons extra-virgin olive oil; 1 Chipotle Pepper in Adobo Sauce; 2 cups cooked brown rice; 1/8 teaspoon kosher salt; 1 teaspoon kosher salt; 2 tablespoons lime juice; 4 ounces avocado; 1 teaspoon chili powder; 2 cloves garlic; 1 cup Quick-Pickled Red Onions; 1 teaspoon chipotle powder; kosher salt; 1 cup fresh cilantro leaves; 1 teaspoon ground cumin; 1 lime; ½ teaspoon ground coriander; ½ teaspoon garlic powder

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4.9

243 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings
4 servings
Calories
585 kcal
Course
Lunch, Dinner, Others
Cuisine
American

Sweet Potato Black Bean Bowls

Iris Warren

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These Roasted Sweet Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, perfect for meal prep.

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Ingredients

Servings

2 cups de-stemmed and chopped kale
4 medium sweet potatoes (peeled and quartered lengthwise (28 oz peeled))
1 cup plain 0% Greek yogurt (or dairy-free yogurt for vegan or DF)
1 15-ounce can black beans, drained and rinsed
2 teaspoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 Chipotle Pepper in Adobo Sauce
2 cups cooked brown rice
1/8 teaspoon kosher salt
1 teaspoon kosher salt
2 tablespoons lime juice
4 ounces avocado (from 1 small pitted, peeled, and diced)
1 teaspoon chili powder
2 cloves garlic (peeled)
1 cup Quick-Pickled Red Onions
1 teaspoon chipotle powder
kosher salt
1 cup fresh cilantro leaves
1 teaspoon ground cumin
1 lime (sliced into wedges)
½ teaspoon ground coriander
½ teaspoon garlic powder

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Instructions

Place the kale, olive oil, and salt in a bowl. Massage the kale for 1 minute. It will shrink in volume.
Preheat the oven to 400°F with a rack placed in the center of the oven.
Place the yogurt, chipotle pepper, lime juice, garlic cloves, and a pinch of salt in a blender or small food processor. Blend or process until smooth.
Fill serving bowls with the kale, roasted sweet potatoes, black beans, brown rice, and avocado.
Let sit at room temperature while making the rest.
While the oven preheats, place the peeled and quartered sweet potatoes in a large saucepan and cover with water.
Season to taste with salt. Set aside until ready to assemble the bowls, or store in the refrigerator.
Garnish with the pickled red onions, creamy chipotle sauce, and cilantro. Serve with lime wedges.
Bring to a boil over high heat. Boil the sweet potatoes just until the edges give a bit to pressure from a fork, about 8 minutes. You don’t want to overcook them, or they could turn mushy.
Drain the sweet potatoes and pat dry with a paper towel then cut them into bite-sized pieces.
In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil.
In a small bowl, mix together the salt, chili powder, chipotle powder, cumin, coriander, and garlic powder.
Sprinkle the spice blend onto the sweet potatoes and toss to evenly coat.
Scatter the sweet potatoes on a sheet pan and roast for 15 to 20 minutes, flipping once halfway through, until browned and fork-tender.

Nutrition Information

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Serving 1bowl Calories 585kcal (29%) Carbohydrates 96g (32%) Protein 20g (40%) Fat 15.5g (24%) Saturated Fat 2g (10%) Cholesterol 1.5mg (1%) Sodium 695mg (29%) Fiber 21g (84%) Sugar 13.5g (27%)