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Sweet Potato Black Bean Bowls Recipe

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3.9 from 60 reviews

These Sweet Potato Black Bean Bowls are a vibrant, nutritious, and satisfying meal featuring roasted sweet potatoes, hearty black beans, fresh kale, and quinoa, all topped with a creamy chipotle lime yogurt sauce. Perfect for a wholesome lunch or dinner, this recipe combines simple, wholesome ingredients with bold flavors and a delightful crunch from pumpkin seeds.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

Sweet Potato and Vegetables

  • 1 large sweet potato, chopped into chunks
  • 2 tsp avocado oil
  • Sea salt, to taste
  • 2-3 cups kale, chopped
  • 2-3 cups cooked quinoa or brown rice
  • 1 avocado, sliced

Beans

  • 1 (15-oz) can black beans

Chipotle Lime Yogurt Sauce

  • ½ cup (5.3-oz container) plain Greek yogurt
  • 1 chipotle chili in adobo sauce, finely chopped
  • 2 tsp fresh lime juice
  • 1 small clove garlic, minced
  • 1 tsp pure maple syrup (optional)
  • Sea salt, to taste

Garnish

  • ⅓ cup pumpkin seeds

Instructions

  1. Prepare the Chipotle Yogurt Sauce: In a small bowl, combine the plain Greek yogurt, finely chopped chipotle chili, fresh lime juice, minced garlic, pure maple syrup (if using), and sea salt to taste. Mix well until smooth. Cover the bowl with plastic wrap or a lid and refrigerate until ready to serve to allow the flavors to meld.
  2. Roast the Sweet Potato: Preheat your oven to 400°F (204°C). Place the chopped sweet potato chunks on a large rimmed baking sheet. Drizzle with avocado oil and sprinkle with sea salt. Toss with your hands to coat all pieces evenly. Spread the sweet potatoes out in a single layer to ensure even roasting.
  3. Roast Until Tender: Roast the sweet potatoes in the oven for 20 to 30 minutes, or until they become golden brown, slightly crispy on the outside, and soft on the inside. You may toss them halfway through roasting for even cooking.
  4. Heat the Black Beans: While the sweet potatoes roast, pour the canned black beans (with liquid drained if desired) into a saucepan and warm over medium heat until they reach a gentle boil. Stir occasionally to prevent sticking and ensure even heating.
  5. Assemble the Bowls: Begin by placing cooked quinoa or brown rice at the bottom of your serving bowls. Top this with the roasted sweet potatoes, warm black beans, fresh chopped kale, and slices of avocado. Drizzle or dollop the chilled chipotle lime yogurt sauce over the top to add creamy acidity.
  6. Add Garnish and Serve: Finish by sprinkling pumpkin seeds over the assembled bowls to add a crunchy texture. Serve immediately for a delicious and balanced meal.

Notes

  • You can substitute brown rice for quinoa based on your preference or what you have on hand.
  • For a vegan version, replace Greek yogurt with a plant-based yogurt alternative and omit the chipotle chili or use a mild chipotle seasoning.
  • If fresh kale is not available, use spinach or another leafy green of your choice.
  • Adjust the amount of chipotle chili in the sauce according to your heat tolerance.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/sweet-potato-black-bean-bowls-recipe/