Sweet Potato Black Bean Bowls

Serves: 4 Save

Ingredients (26)

  • 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
  • 1/2 teaspoon ground coriander
  • 1/2 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

Directions

Learn how to make this recipe at Skinnytaste