Sweet Potato Black Bean Bowls
These Roasted Sweet Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, perfect for meal prep.
Foto: Skinnytaste
Ingredients
- 2 cups de-stemmed and chopped kale
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon kosher salt
- 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
- 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
- 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)
Steps
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Place the kale, olive oil, and salt in a bowl. Massage the kale for 1 minute. It will shrink in volume.
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Let sit at room temperature while making the rest.
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Preheat the oven to 400°F with a rack placed in the center of the oven.
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While the oven preheats, place the peeled and quartered sweet potatoes in a large saucepan and cover with water.
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Bring to a boil over high heat. Boil the sweet potatoes just until the edges give a bit to pressure from a fork, about 8 minutes. You don’t want to overcook them, or they could turn mushy.
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Drain the sweet potatoes and pat dry with a paper towel then cut them into bite-sized pieces.
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In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil.
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In a small bowl, mix together the salt, chili powder, chipotle powder, cumin, coriander, and garlic powder.
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Sprinkle the spice blend onto the sweet potatoes and toss to evenly coat.
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Scatter the sweet potatoes on a sheet pan and roast for 15 to 20 minutes, flipping once halfway through, until browned and fork-tender.
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Place the yogurt, chipotle pepper, lime juice, garlic cloves, and a pinch of salt in a blender or small food processor. Blend or process until smooth.
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Season to taste with salt. Set aside until ready to assemble the bowls, or store in the refrigerator.
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Fill serving bowls with the kale, roasted sweet potatoes, black beans, brown rice, and avocado.
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Garnish with the pickled red onions, creamy chipotle sauce, and cilantro. Serve with lime wedges.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (32% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| de-stemmed and chopped kale | 2 cups | Rp 35.000/kg | Rp 7.000 |
| extra-virgin olive oil | 2 teaspoons | - | - |
| kosher salt | 0.125 teaspoon | - | - |
| sweet potatoes | 4 medium | - | - |
| extra-virgin olive oil | 2 tablespoons | - | - |
| kosher salt | 1 teaspoon | - | - |
| chili powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| chipotle powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| ground cumin | 1 teaspoon | Rp 70.000/kg | Rp 350 |
| ground coriander | 0.5 teaspoon | - | - |
| garlic powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| plain 0% Greek yogurt | 1 cup | Rp 15.000/200g | Rp 17.775 |
| chipotle pepper in adobo sauce | 1 | - | - |
| lime juice | 2 tablespoons | - | - |
| garlic | 2 cloves | - | - |
| Kosher salt | - | - | - |
| -ounce can black beans | 1 | Rp 12.000/kg | Rp 1.200 |
| cooked brown rice | 2 cups | - | - |
| avocado | 4 ounces | - | - |
| Quick-Pickled Red Onions | 1 cup | - | - |
| fresh cilantro leaves | 1 cup | - | - |
| lime | 1 | - | - |
*Estimated market prices, may vary by region
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