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A colorful close-up of a Sweet Potato Black Bean Bowl featuring vibrant vegetables and a creamy topping.
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Sweet Potato Black Bean Bowls

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 600
A hearty and nutritious bowl featuring roasted sweet potatoes, black beans, and a zesty yogurt sauce.

Ingredients

Vegetables

  • 2 cups de-stemmed and chopped kale
  • 4 medium sweet potatoes (peeled and quartered) ((28 oz peeled))

Oils and Seasonings

  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon garlic powder

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)

Beans and Grains

  • 1 15-ounce can black beans, drained and rinsed
  • 2 cups cooked brown rice

Toppings

  • 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 

  • Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, chili powder, chipotle powder, cumin, coriander, and garlic powder. Roast for 25-30 minutes.
  • In a blender, combine yogurt, chipotle pepper, lime juice, and garlic. Blend until smooth.
  • In bowls, layer cooked brown rice, roasted sweet potatoes, black beans, kale, and avocado.
  • Drizzle with yogurt sauce and top with pickled onions and cilantro.
  • Serve with lime wedges on the side.

Notes

Feel free to customize toppings based on your preference!
Calories: 600kcal
Cost: $15
Course: Main Dish
Cuisine: Mexican
Keyword: Sweet Potato