Description
These Roasted Sweet Potato Black Bean Bowls are a nutritious, southwestern-inspired powerhouse perfect for meal prep. Featuring caramelized sweet potatoes seasoned with chipotle and cumin, protein-rich black beans, and hearty brown rice, this dish is tied together with a zesty yogurt-based sauce. Whether you are a beginner or a seasoned cook, this recipe offers a reliable, healthy, and deeply satisfying meal that tastes just as good on day two as it does fresh from the oven.
Ingredients
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon chipotle powder
1 can (15 oz) black beans, rinsed and drained
2 cups cooked brown rice
4 cups kale, stems removed and chopped
1/2 cup plain Greek yogurt
1 tablespoon lime juice
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F.
Toss the sweet potato cubes with olive oil, cumin, chipotle powder, salt, and pepper on a baking sheet.
Roast potatoes for 25-30 minutes until tender and caramelized.
While potatoes roast, place kale in a bowl and massage briefly until slightly wilted.
In a small jar or blender, whisk together Greek yogurt and lime juice with a pinch of chipotle powder to create the sauce.
Assemble bowls by layering brown rice, massaged kale, roasted sweet potatoes, and black beans.
Drizzle generously with the chipotle yogurt sauce before serving.
Notes
Store the components in separate airtight containers in the refrigerator for up to 4 days. The sauce is best stored in a separate small container to keep greens crisp. Feel free to add extra greens like spinach or top with avocado slices.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 5mg