Maria’s Weekly Recipe: SWEET POTATO BLACK BEAN BOWLS
These Roasted Sweet Potato and Black Bean Bowls are a filling vegetarian lunch or dinner, perfect for meal prep.
FOR THE ROASTED SWEET POTATOES:
4 medium sweet potatoes, peeled and quartered lengthwise (28 oz peeled)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
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 fresh cilantro leaves
1 lime, sliced into wedges
Prepare the kale:
Place the kale, olive oil, and salt in a bowl. Massage the kale for 1 minute. It will shrink in volume.
Let sit at room temperature while making the rest.
Prepare the sweet potatoes:
Preheat the oven to 400°F with a rack placed in the center of the oven.
While the oven preheats, place the peeled and quartered sweet potatoes in a large saucepan and cover with water.
Bring to a boil over high heat. Boil the sweet potatoes just until the edges give a bit to pressure from a fork, about 8 minutes. You don’t want to overcook them, or they could turn mushy.
Drain the sweet potatoes and pat dry with a paper towel then cut them into bite-sized pieces.
In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil.
In a small bowl, mix together the salt, chili powder, chipotle powder, cumin, coriander, and garlic powder.
Sprinkle the spice blend onto the sweet potatoes and toss to evenly coat.
Scatter the sweet potatoes on a sheet pan and roast for 15 to 20 minutes, flipping once halfway through, until browned and fork-tender.
Assemble the bowls:
Fill serving bowls with the kale, roasted sweet potatoes, black beans, brown rice, and avocado.