
Sweet Potato Black Bean Bowls
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