Sweet Potato Black Bean Bowls
Indulge in these satisfying Sweet Potato and Chipotle Black Bean Bowls, a wholesome vegetarian option ideal for both lunch and dinner. They’re also fantastic for meal prepping, ensuring you have a delicious and nutritious meal ready to enjoy anytime.
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Ingredients
- 2 cups de-stemmed and chopped kale
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon chipotle powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- 1 cup plain 0% Greek yogurt
- 1 chipotle pepper in adobo sauce
- 2 tablespoons lime juice
- 2 cloves garlic
- Kosher salt
- 1 15-ounce can black beans, drained and rinsed
- 2 cups cooked brown rice
- 4 ounces avocado
- 1 cup Quick-Pickled Red Onions
- 1 cup fresh cilantro leaves
- 1 lime
- 4 medium sweet potatoes
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon kosher salt
Instructions
- 1
In a mixing bowl, combine the kale, olive oil, and salt. Gently massage the kale for about 1 minute until it reduces in size.
- 2
Allow the kale to rest at room temperature while you prepare the other components.
- 3
Preheat your oven to 400°F, ensuring the rack is positioned in the center.
- 4
As the oven heats up, take the peeled and quartered sweet potatoes and place them in a large saucepan. Fill the pan with enough water to cover the potatoes.
- 5
Heat the water on high until it reaches a boil. Cook the sweet potatoes until they yield slightly when pierced with a fork, which should take around 8 minutes. Be careful not to overcook them to avoid a mushy texture.
- 6
Once cooked, drain the sweet potatoes and gently dry them with a paper towel, then chop them into bite-sized cubes.
- 7
In a large bowl, combine the sweet potato pieces with 2 tablespoons of olive oil, tossing to coat.
- 8
In a separate small bowl, whisk together the salt, chili powder, chipotle powder, cumin, coriander, and garlic powder.
- 9
Evenly sprinkle the spice mixture over the sweet potatoes and toss until they are well-coated.
- 10
Spread the seasoned sweet potatoes on a baking sheet and roast for 15 to 20 minutes, turning them halfway through, until they are golden and tender when pierced with a fork.
- 11
In a blender or small food processor, combine the yogurt, chipotle pepper, lime juice, garlic cloves, and a pinch of salt. Blend until the mixture is smooth.
- 12
Adjust the seasoning with additional salt to taste. Set aside until you are ready to assemble the bowls, or refrigerate for later use.
- 13
To assemble, fill individual serving bowls with kale, roasted sweet potatoes, black beans, brown rice, and avocado.
- 14
Top with pickled red onions, drizzle with the creamy chipotle sauce, and sprinkle with cilantro. Serve alongside lime wedges.