Description
This Roasted Sweet Potato Black Bean Bowl with Chipotle Lime Crema is hearty, flavorful, and perfect for meal prep. Packed with wholesome ingredients and bold spices, it’s a satisfying option for lunch or dinner.
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
For the Black Beans:
- 1 tablespoon olive oil or avocado oil
- 1/2 medium red onion, diced
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 2 (15-ounce) cans black beans, drained and rinsed
- 1/3 cup chopped cilantro
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 tablespoon lime juice
For the Chipotle Lime Crema:
- 1 cup plain Greek yogurt or sour cream
- 1 tablespoon adobo sauce (from canned chipotle chiles in adobo)
- 1 tablespoon lime juice
- 1 teaspoon pure maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
For Assembling the Bowls:
- 4 cups chopped Romaine lettuce or greens of choice
- 2 cups cooked rice or quinoa
- 2 avocados, chopped
- Pickled red onions
- Fresh cilantro sprigs
- Pepitas, for garnish
Instructions
1. Preheat the oven to 425°F.
2. Place the chopped sweet potatoes on a large baking sheet and drizzle with olive oil. Season with garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated and spread into a single layer. Roast for about 25 minutes, stirring halfway through, until tender and browned on the edges.
3. While the sweet potatoes roast, prepare the black beans. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper and cook for 4-5 minutes, until tender. Stir in the garlic and cook for 1 minute more.
4. Add the black beans, chopped cilantro, smoked paprika, salt, pepper, cumin, chili powder, and oregano. Stir well and cook for about 5 minutes, until heated through. Stir in the lime juice and remove from heat.
5. To make the chipotle lime crema, whisk together the Greek yogurt (or sour cream), adobo sauce, lime juice, maple syrup, minced garlic, and salt in a medium bowl until smooth.
6. Assemble the bowls by dividing the lettuce and rice or quinoa among four bowls. Top with roasted sweet potatoes, black bean mixture, chopped avocado, pickled red onions, cilantro sprigs, and pepitas. Drizzle with chipotle lime crema and serve.
Notes
This recipe is excellent for meal prep. Prepare the sweet potatoes, black beans, rice or quinoa, and crema ahead of time and store separately in the refrigerator.
Customize with additional toppings like shredded cheese, salsa, or jalapeños.
Nutrition values are approximate and may vary depending on ingredients used.
Nutrition
- Serving Size: 1 bowl
- Calories: 593
- Sugar: 10g
- Sodium: 989mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 93g
- Fiber: 28g
- Protein: 33g
- Cholesterol: 3mg