Sweet Potato Black Bean Bowls
User Reviews
4.9
Sweet Potato Black Bean Bowls
Description
This recipe features roasted sweet potatoes quartered and boiled until just tender, avoiding mushiness, layered with chopped, massaged kale to soften it, cooked black beans, and fluffy brown rice. The creamy chipotle sauce, made from Greek yogurt blended with chipotle pepper, lime juice, garlic, and salt, adds a smoky and tangy contrast. Pickled red onions give crunch and a sharp bite, while diced avocado offers creamy richness. Fresh cilantro and lime wedges finish the bowl with bright herbal and citrus notes.
The bowl serves as a satisfying vegetarian meal offering varied textures and balanced flavors, suitable for lunch or dinner. The combination of ingredients ensures nourishment while maintaining fresh and bold taste contrasts.
Ingredients
- 2 cups kale de-stemmed, chopped
- 4 medium sweet potato peeled and quartered lengthwise (28 oz peeled
- 1 cup Greek yogurt or dairy-free yogurt for vegan or DF, plain 0%
- 1 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 brown rice cooked
- 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 red onion quick-pickled
- 1 teaspoon chipotle powder
- kosher salt
- 1 cup cilantro fresh leaves
- 1 teaspoon cumin ground
- 1 lime (sliced into wedges)
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
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
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 585 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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