Sweet Potato Black Bean Bowls
This is a recipe I found that is SO good, packed full of flavor, and healthy too. I love bowl recipes, especially for the upcoming Hay Season and I know this is going to be put into your next meal rotation.
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Servings: 5
Ingredients
- 15 oz can of black beans drained and rinsed
- 1 small red onion thinly sliced
- 1 jalapeno thinly sliced
- 2 avocados diced
Sweet Potatoes
- 2 lbs sweet potatoes peeled and sliced into 1" cubes
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
Chili Lime Dressing
- 6 tbsp olive oil
- 1/4 cup fresh lime juice
- 2 tbsp mayo
- 1 tbsp honey
- 1/2 tsp chili powder
- salt and pepper to taste
Cilantro Lime Rice
- 1 3/4 cup water
- 1 cup long grain white rice
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 cup cilantro chopped
- 1 lime juice of
Instructions
- Preheat the oven to 400 degrees and line a sheet pan with parchment. Add the cubed sweet potatoes to the center of the pan then drizzle on the olive oil and seasonings. Toss to coat then spread the sweet potatoes out into an even layer. Roast for 25-30 minutes until the sweet potatoes are tender and browned. Be sure to stir halfway through. Set aside.
- Make the Dressing by adding the ingredients to a mason jar with a tight fitting lid then shake to combine.
- Make the Rice by adding the water, rice, oil, and salt to a small saucepan then turn the heat to high to bring the water to a gentle simmer. Place a lid on top then turn the heat down to low. Simmer until the rice is tender. then add the chopped cilantro and a squeeze of lime juice and stir to combine. Taste then add more lime juice and/or salt if needed. Set aside to cool slightly.
- Divide ingredients between bowls. Drizzle with the dressing then serve.