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Roasted Sweet Potato Black Bean Bowls

Roasted Sweet Potato Black Bean Bowls
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These roasted sweet potato and chipotle black bean bowls are a hearty vegetarian meal packed with fiber, protein, and bold smoky flavor. Perfect for meal prep, they feature roasted sweet potatoes, brown rice, black beans, massaged kale, creamy chipotle yogurt sauce, avocado, and pickled onions.

Ingredients

Scale

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 (about 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
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder

For the Creamy Chipotle Sauce:

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

For the Bowls:

  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups cooked brown rice
  • 4 ounces avocado, diced
  • 1 cup quick-pickled red onions
  • 1 cup fresh cilantro leaves
  • 1 lime, cut into wedges

Instructions

1. Place the kale, olive oil, and salt in a bowl. Massage for 1 minute and let rest at room temperature for 30 minutes.

2. Preheat the oven to 400°F with a rack in the center.

3. Place the peeled sweet potatoes in a saucepan, cover with water, bring to a boil, and cook for about 8 minutes until just slightly tender.

4. Drain, pat dry, and cut the sweet potatoes into bite-sized pieces.

5. Toss the sweet potatoes with the olive oil.

6. Mix the salt, chili powder, chipotle powder, cumin, coriander, and garlic powder, then toss with the sweet potatoes until evenly coated.

7. Spread the sweet potatoes on a sheet pan and roast for 15 to 20 minutes, flipping halfway through, until browned and tender.

8. Blend the Greek yogurt, chipotle pepper, lime juice, garlic, and a pinch of salt until smooth. Adjust seasoning to taste.

9. Divide the kale, brown rice, black beans, roasted sweet potatoes, and avocado among four bowls.

10. Top with pickled red onions, cilantro, and creamy chipotle sauce. Serve with lime wedges.

Notes

Great for meal prep and keeps well for several days.

Use dairy-free yogurt to make the sauce vegan.

Store the sauce separately until serving for best texture.

Nutrition per serving: 585 calories, 20 g protein, 96 g carbohydrates, 15.5 g fat, 21 g fiber.

Nutrition

Find it online: https://paulakitchen.com/roasted-sweet-potato-black-bean-bowls/