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Sweet Potato Black Bean Bowl

Roasted sweet potato and seasoned black beans over cilantro-lime rice with avocado, pickled onions, and a chipotle-yogurt drizzle. Plant-forward and entirely filling.

DinnerMexicanEasy

15 min

Prep

25 min

Cook

40 min

Total

Servings

Easy

Difficulty

Instructions

Preheat oven to 425F. Toss sweet potato cubes with 1 tbsp olive oil, cumin, chili powder, and 1/2 tsp salt. Roast for 25 minutes until caramelized.

Warm black beans in a small pan with a pinch of cumin and salt.

Stir 2 tbsp cilantro and 1 tbsp lime juice into the cooked rice.

Mix yogurt, chipotle, and 1 tbsp lime juice for the drizzle.

Tip: Start with half the chipotle and taste. A little goes a long way.

Assemble bowls with cilantro-lime rice, roasted sweet potatoes, black beans, and avocado. Drizzle with chipotle yogurt and remaining lime juice.

Nutrition per Serving

380kcal

Calories

14g

Protein

58g

Carbs

12g

Fat

12g

Fiber

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Sweet Potato Black Bean Bowl

Ingredients

Instructions

Nutrition per Serving

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