These flavorful bowls are packed with nutrients and come together in under an hour. Roasted sweet potatoes and black beans are complemented by a creamy chili-lime dressing and a variety of fresh toppings.
Ingredients:
For the Roasted Sweet Potatoes:
- 2 lbs sweet potatoes (around 4 small), peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
For the Black Bean Salad:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 small red onion, thinly sliced
- 1 jalapeno, thinly sliced (optional)
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
For the Cilantro-Lime Rice (Optional):
- 1 ¾ cups water
- 1 cup long-grain white rice
- 1 teaspoon olive oil
- 1/4 cup chopped fresh cilantro
For the Creamy Chili-Lime Dressing:
- 6 tablespoons olive oil
- ¼ cup fresh lime juice (about 2 limes)
- 2 tablespoons mayonnaise (or plain Greek yogurt)
- 1 chipotle pepper in adobo sauce, minced (optional)
- 1 clove garlic, minced
- 1/2 teaspoon honey
- Salt and freshly ground black pepper to taste
For the Bowls:
- Arugula or baby spinach (or mixed greens)
- Additional toppings (optional): crumbled queso fresco, chopped fresh tomatoes, chopped fresh pineapple, salsa
Instructions:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the sweet potatoes: In a large bowl, toss the sweet potatoes with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and golden brown, flipping halfway through.
- While the potatoes are roasting, prepare the black bean salad: In a medium bowl, combine black beans, red onion, jalapeno (if using), avocado, cilantro, lime juice, garlic, salt, and pepper.
- Prepare the Cilantro-Lime Rice (optional): In a saucepan, combine water, rice, olive oil, and cilantro. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until rice is cooked through and fluffy.
- Prepare the Creamy Chili-Lime Dressing: In a small bowl, whisk together olive oil, lime juice, mayonnaise, chipotle pepper (if using), garlic, honey, salt, and pepper.
- Assemble the bowls: Divide arugula or spinach among bowls. Top with roasted sweet potatoes, black bean salad, cooked rice (if using), and desired additional toppings. Drizzle with Creamy Chili-Lime Dressing and serve immediately.
Tips:
- For a crispier texture on the sweet potatoes, cut them into wedges instead of cubes.
- If you don’t have chipotle peppers in adobo, you can substitute with 1/2 teaspoon of smoked paprika.
- To make the recipe vegan, use vegan mayonnaise or plant-based yogurt in the dressing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious and healthy meal!
