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Sweet Potato Black Bean Bowls

Sweet Potato Black Bean Bowls

4.90 from 84 votes
These Roasted Sweet Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, perfect for meal prep.
Prep Time: 15 minutes
Cook Time: 30 minutes
rest time for kale: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings
Course: Dinner, Lunch, Meal Prep
Cuisine: American

Ingredients

FOR THE KALE:

FOR THE ROASTED SWEET POTATOES:

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.
    massaged kale
  • 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.
    sheet pan sweet potatoes

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.
    chipotle sauce
  • 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.

Video

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: 7