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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)

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