Sweet Potato Bowls: A Flavorful and Healthy Delight
These Sweet Potato Bowls are a delicious and nutritious meal option, featuring roasted sweet potatoes, kale, black beans, and a creamy chipotle sauce.
Equipment
- large saucepan
- sheet pan
- blender
- serving bowls
Ingredients
For the Kale
- 2 cups de-stemmed and chopped kale
- 2 teaspoons extra-virgin olive oil
- ⅛ teaspoon kosher salt
For the Roasted Sweet Potatoes
- 4 medium sweet potatoes (28 oz peeled)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon chipotle powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
For the Creamy Chipotle Sauce
- 1 cup plain 0% Greek yogurt or dairy-free yogurt
- 1 chipotle pepper in adobo sauce
- 2 tablespoons lime juice
- 2 cloves garlic
- kosher salt to taste
For the Bowls
- 1 15-ounce can black beans (drained and rinsed)
- 2 cups cooked brown rice
- 4 ounces avocado (from 1 small, pitted, peeled, and diced)
- 1 cup Quick-Pickled Red Onions
- 1 cup fresh cilantro leaves
- 1 lime (sliced into wedges)
Instructions
- Combine kale, olive oil, and salt in a bowl; massage for 1 minute and let sit.
- Preheat oven to 400°F, boil quartered sweet potatoes for 8 minutes, then drain and cut into pieces.
- Toss sweet potatoes with olive oil and seasonings, then roast for 15-20 minutes until browned.
- Blend yogurt, chipotle pepper, lime juice, garlic, and salt until smooth.
- Layer kale, roasted sweet potatoes, black beans, brown rice, and avocado in bowls.
- Top with pickled onions, chipotle sauce, and cilantro; serve with lime wedges.
Notes
The bowls can be prepared in advance and stored in glass containers, with the sauce and pickled onions kept separately. They last about 4 days in the refrigerator.