Description
These Roasted Sweet Potato Black Bean Bowls with Cream Chipotle Sauce are a delicious plant based meal, also great for vegetarian meal prep.
Yield: 4servings | Serving Size: 1bowl
Ingredients
FOR THE KALE:
2cupsde-stemmed and chopped kale
2teaspoonsextra-virgin olive oil
1/8teaspoonkosher salt
FOR THE ROASTED SWEET POTATOES:
4medium sweet potatoes, peeled and quartered lengthwise (28 oz peeled)
2tablespoonsextra-virgin olive oil
1teaspoonkosher salt
1teaspoonchili powder
1teaspoonchipotle powder
1teaspoonground cumin
½teaspoonground coriander
½teaspoongarlic powder
FOR THE CREAMY CHIPOTLE SAUCE:
1cupplain 0% Greek yogurt, or dairy-free yogurt for vegan or DF
1chipotle pepper in adobo sauce
2tablespoonslime juice
2clovesgarlic, peeled
Kosher salt
FOR THE BOWLS:
115-ounce can black beans, drained and rinsed
2cupscooked brown rice
4ouncesavocado, from 1 small pitted, peeled, and diced
1cupQuick-Pickled Red Onions
1cupfresh cilantro leaves
1lime, sliced into wedges
Instructions
Prepare the kale:
- Place the kale, olive oil, and salt in a bowl. Massage the kale for 1 minute. It will shrink in volume.
