Roasted Sweet Potato Black Bean Bowl
Recipe from Two Peas and Their Pod
This Roasted Sweet Potato Black Bean Bowl with Chipotle Lime Crema is satisfying, full of flavor, and perfect for meal prep. It's also easy to customize and can be enjoyed for lunch or dinner.
Servings: 4
Calories: 593kcal
Ingredients
For the sweet potatoes:
- 2 medium sweet potatoes, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
For the black beans:
- 1 tablespoon olive oil or avocado oil
- 1/2 medium red onion, diced
- 1 red bell pepper, seed removed and diced
- 2 cloves garlic, minced
- 2 15 oz cans black beans
- 1/3 cup chopped cilantro
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 tablespoon lime juice
For the chipotle lime crema:
- 1 cup plain Greek yogurt or sour cream
- 1 tablespoon adobo sauce, from canned chipotle chiles in adobo
- 1 tablespoon lime juice
- 1 teaspoon pure maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
For assembling the bowls:
- 4 cups chopped Romaine lettuce, or greens of choice
- 2 cups cooked rice or quinoa
- 2 avocados, chopped
- Pickled red onions
- Cilantro sprigs
- Pepitas, for sprinkling on top
Instructions
- Preheat the oven to 425 degrees F.
- Place the chopped sweet potatoes on a large baking sheet and drizzle with olive oil. Season with garlic powder, smoked paprika, salt, and pepper. Toss until the potatoes are evenly coated. Spread the potatoes in an even layer. Roast for 25 minutes or until the edges are browned, stirring once halfway through.
- While the sweet potatoes are roasting, make the black beans. In a large skillet, heat the olive oil over medium high heat. Add the onion and bell pepper. Cook, stirring occasionally, until tender, about 4 to 5 minutes. Add the garlic and cook for 1 minute.
- Add the black beans, cilantro, smoked paprika, salt, pepper, cumin, chili powder, and oregano. Stir until combined. Cook, stirring occasionally, until the beans are heated through, about 5 minutes. Add the lime juice, stir, and remove from the heat. Set aside.
- To make the chipotle lime crema, in a medium bowl, whisk together the Greek yogurt (or sour cream), adobo sauce, lime juice, maple syrup, garlic, and salt.
- To assemble the bowls, add the sweet potatoes, black beans, lettuce, rice or quinoa, avocado, pickled red onions, cilantro, and pepitas to a bowl. Top with the chipotle lime crema and serve.
Notes
This is a great meal prep recipe. You can make the sweet potatoes, black beans, rice (or quinoa) and crema in advance and store in the fridge.
Nutrition
Calories: 593kcal | Carbohydrates: 93g | Protein: 33g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 3mg | Sodium: 989mg | Potassium: 2131mg | Fiber: 28g | Sugar: 10g | Vitamin A: 21818IU | Vitamin C: 57mg | Calcium: 221mg | Iron: 9mg