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Roasted Sweet Potato Black Bean Bowls
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)
Chrome Extension
