Roasted Sweet Potato Black Bean Bowls

These Roasted Sweet Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, perfect for meal prep.

Sweet Potato Black Bean Bowls

I love sweet potatoes and bowl recipes so I love this plant based meal in one dish. These bowls are very satisfying due to their long list of nutritious ingredients. You get protein and fiber from a combination of brown rice, beans, Greek yogurt, and sweet potatoes, plus plenty of vitamins and minerals from the kale and avocado.

This recipe is slightly adapted from Meat to the Side: A Plant-Foward Guide to Bringing Balance to Your Plate by Liren Baker. Her cookbook is a beginner’s guide for people who want a delicious way to add more vegetables to their diets!

Sweet Potato Black Bean Bowls Ingredients:

• Vegetables: Kale, avocado, pickled red onions, roasted sweet potatoes seasoned with salt, chili powder, cumin, coriander, and garlic powder
• Starches: Canned black beans, brown rice
• Chipotle Sauce: Plain fat-free Greek yogurt, chipotle pepper in adobo sauce, lime juice, garlic, salt
• Flavor: Cilantro, lime wedges

How To Make Quick Pickled Red Onions

• 3/4 cup distilled white vinegar
• 1/4 cup water
• 2 tablespoons granulated sugar
• 1-1/2 teaspoons kosher salt
• 1 medium red onion, thinly sliced

1. In a small bowl, stir together the vinegar, water, sugar, and salt until the sugar and salt have dissolved.

2. Place the sliced onion in a jar. Pour the vinegar mixture over the onion and let sit at room temperature for at least 30 minutes, but preferably for 1 hour.

3. Serve immediately or keep refrigerated for future use. The onions will keep for up to 2 weeks, Yield 2 cups.

Sweet Potato Bowl Meal Prep

Burrito bowls make a healthy lunch throughout the week and are great for meal prep. You can make all the components ahead of time and then portion them out in glass containers. I’d put the sauce and pickled red onions in individual containers and wait to cut the avocado until right before eating.

These sweet potato bowls last about 4 days in the refrigerator.

Variations:

• Grains: Swap brown rice for quinoa or white rice or cauliflower rice for a low-carb option.
• Protein: Add grilled chicken or an egg for extra protein.
• Beans: Sub pinto beans for black beans.
• Vegetables: Add bell peppers or corn.
• Onions: If you don’t want to make the pickled red onions, use fresh red or green onions.
• Cilantro: If you don’t like cilantro, skip it.
• Heat: Add fresh jalapeños or hot sauce to make it spicy.
• Salad: Turn your sweet potato bowl into a salad by omitting the rice and adding more kale.

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