Sweet Potato Black Bean Bowl

Ingredients

For the Sweet Potatoes

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 4 medium sweet potatoes, peeled and quartered lengthwise
• 1 teaspoon chili powder
• 1 teaspoon chipotle powder
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon garlic powder

For the Kale

• 2 cups de-stemmed and chopped kale
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon kosher salt

For the Sauce

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

For the Bowls

• 2 cups cooked brown rice
• 1 cup fresh cilantro leaves
• 1 15-ounce can black beans, drained and rinsed
• 1 lime, sliced into wedges
• 4 ounces avocado, from 1 small pitted, peeled, and diced
• 1 cup Quick-Pickled Red Onions

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Instructions

Prepare the Kale

1. Combine kale, olive oil, and salt in a bowl. Massage for 1 minute until it shrinks.
2. Let the massaged kale sit at room temperature while preparing the rest.
3. Start by preheating the oven to 400°F with a rack in the center
4. Boil peeled and quartered sweet potatoes in a saucepan until slightly tender, about 8 minutes
5. Drain, pat dry, and cut sweet potatoes into bite-sized pieces
6. Toss sweet potatoes with 2 tbsp olive oil in a large bowl
7. Mix salt, chili powder, chipotle powder, cumin, coriander, and garlic powder in a small bowl
8. Coat sweet potatoes with the spice blend evenly
9. Spread sweet potatoes on a sheet pan and roast for 15-20 minutes until browned and tender.

Make the sauce

1. In a blender or small food processor, combine yogurt, chipotle pepper, lime juice, garlic, and a pinch of salt.
2. Blend until smooth.
3. Adjust seasoning with salt as needed. Set aside or refrigerate until bowl assembly.
4. To assemble the bowls, layer kale, roasted sweet potatoes, black beans, brown rice, and avocado in serving bowls.
5. Top with pickled red onions, creamy chipotle sauce, and cilantro. Serve with lime wedges.

Make the bowl

1. Divide kale, roasted sweet potatoes, black beans, brown rice, and avocado among serving bowls.
2. Top with pickled red onions, creamy chipotle sauce, and cilantro.
3. Serve alongside lime wedges.

Nutrition

Servings: 4, Serving Size:  1 bowl, Calories: 585 kcal, Carbohydrates: 96 g, Protein: 20 g, Fat: 15.5 g, Saturated Fat: 2 g, Cholesterol: 1.5 mg, Sodium: 695 mg, Fiber: 21 g, Sugar: 13.5 g, WW Points: 11