Sweet Potato Black Bean Bowls

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

PREP TIME:15minutes mins

COOK TIME:30minutes mins

REST TIME FOR KALE:30minutes mins

TOTAL TIME:1hour hr 15minutes mins

Ingredients

FOR THE KALE:

• 2 cups de-stemmed and chopped kale
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon kosher salt

FOR THE ROASTED SWEET POTATOES:

• 4 medium sweet potatoes (peeled and quartered lengthwise (28 oz peeled))
• 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

FOR THE CREAMY CHIPOTLE SAUCE:

• 1 cup plain 0% Greek yogurt (or dairy-free yogurt for vegan or DF)
• 1 chipotle pepper in adobo sauce
• 2 tablespoons lime juice
• 2 cloves garlic (peeled)
• Kosher salt

FOR THE BOWLS:

• 1 15-ounce can black beans, drained and rinsed
• 2 cups cooked brown rice
• 4 ounces avocado (from 1 small pitted, peeled, and diced)
• 1 cup Quick-Pickled Red Onions
• 1 cup fresh cilantro leaves
• 1 lime (sliced into wedges)

Instructions

Prepare the kale:

• Place the kale, olive oil, and salt in a bowl. Massage the kale for 1 minute. It will shrink in volume.
• Let sit at room temperature while making the rest.

Prepare the sweet potatoes:

• Preheat the oven to 400°F with a rack placed in the center of the oven.
• While the oven preheats, place the peeled and quartered sweet potatoes in a large saucepan and cover with water.
• 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.

Make the creamy chipotle sauce:

• 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.
• Season to taste with salt. Set aside until ready to assemble the bowls, or store in the refrigerator.

Assemble the bowls:

• Fill serving bowls with the kale, roasted sweet potatoes, black beans, brown rice, and avocado.
• Garnish with the pickled red onions, creamy chipotle sauce, and cilantro. Serve with lime wedges.

Nutrition

Serving: 1bowl, Calories: 585kcal, Carbohydrates: 96g, Protein: 20g, Fat: 15.5g, Saturated Fat: 2g, Cholesterol: 1.5mg, Sodium: 695mg, Fiber: 21g, Sugar: 13.5g

– WW Points: 11