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Roasted Sweet Potato Black Bean Bowl

A hearty grain bowl of spiced roasted sweet potatoes and skillet black beans over rice or quinoa, finished with avocado and a tangy chipotle lime crema. It holds up well portioned into containers for lunches.

Servings: 4 · 45 min · main · Mexican · vegetarian

Ingredients

For the sweet potatoes

  • 2 sweet potato, chopped
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • kosher salt and black pepper, to taste

For the black beans

  • 1 tablespoon olive oil, or avocado oil
  • ½ red onion, diced
  • 1 red bell pepper, seed removed and diced
  • 2 clove garlic, minced
  • 2 can black beans, 15 ounce cans
  • ⅓ cup cilantro, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ¾ teaspoon chili powder
  • ½ 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
  • ½ teaspoon kosher salt

For assembling the bowls

  • 4 cup romaine lettuce, chopped, or greens of choice
  • 2 cup cooked rice, or quinoa
  • 2 avocado, chopped
  • ½ cup pickled red onion
  • ¼ cup cilantro, sprigs
  • ¼ cup pepitas, for sprinkling on top

Method

  1. Preheat the oven to 425 degrees 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 the potatoes are evenly coated. Spread the potatoes in an even layer. Roast for 25 minutes or until the edges are browned, stirring once halfway through.
  3. While the sweet potatoes are roasting, make the black beans. In a large skillet, heat the olive oil over medium high heat. Add the onion and bell pepper. Cook, stirring occasionally, until tender, about 4 to 5 minutes. Add the garlic and cook for 1 minute.
  4. Add the black beans, cilantro, smoked paprika, salt, pepper, cumin, chili powder, and oregano. Stir until combined. Cook, stirring occasionally, until the beans are heated through, about 5 minutes. Add the lime juice, stir, and remove from the heat. Set aside.
  5. To make the chipotle lime crema, in a medium bowl, whisk together the Greek yogurt (or sour cream), adobo sauce, lime juice, maple syrup, garlic, and salt.
  6. To assemble the bowls, add the sweet potatoes, black beans, lettuce, rice or quinoa, avocado, pickled red onions, cilantro, and pepitas to a bowl. Top with the chipotle lime crema and