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Roasted Sweet Potato Black Bean Bowls with Chili-Lime Dressing
Roasted Sweet Potato Black Bean Bowls with Chili-Lime Dressing are healthy, plant-based bowls packed with flavor, texture, and staying power!
Servings 6
Calories 581kcal
Ingredients
- 15 oz can black beans drained then rinsed
- 1 small red onion thinly sliced
- 1 jalapeño thinly sliced
- 2 avocado diced
- 4 cups arugula or baby spinach, or mixed greens
For the sweet potatoes:
- 2 lbs sweet potato ~4 small, peeled then sliced into 1" cubes
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
For the Chili-Lime Dressing:
- 6 Tablespoons extra virgin olive oil
- 1/4 cup fresh lime juice ~2 limes
- 2 Tablespoons mayonnaise or plain Greek Yogurt
- 1 Tablespoon honey
- 1/2 teaspoon chili powder
- salt and pepper to taste
For the Cilantro-Lime Rice:
- 1-3/4 cups water
- 1 cup long grain white rice Lundberg Farms White Jasmine Rice recommended
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro
- juice of 1/2 lime may not need all
Instructions
- For the sweet potatoes: Preheat the oven to 400 degrees then line a half sheet pan with parchment paper or nonstick-sprayed foil. Add the sweet potato cubes into the center of the pan then drizzle on the extra virgin olive oil and seasonings. Toss with your fingers to coat then spread the sweet potatoes out into an even layer. Roast for 25-30 minutes or until the sweet potatoes are tender and browned, stirring halfway through. Set aside to cool slightly.
- For the Creamy Chili-Lime Dressing: add the ingredients to a jar with a tight fitting lid or bowl then shake or whisk to combine. Can be done up to 5 days ahead of time.
- For the Cilantro-Lime Rice: add the water, rice, oil, and salt to a small or medium-sized saucepan then turn the heat to high to bring the water to a gentle simmer. Place a lid on top then turn the heat down to low. Simmer until the rice is tender, 12-15 minutes, then add the chopped cilantro and a squeeze of lime juice and stir to combine. Taste then add more lime juice and/or salt if needed. Set aside to cool slightly.
- To serve: Divide the Cilantro-Lime Rice, roasted sweet potatoes, black beans, sliced red onions, sliced jalapenos, diced avocado, and arugula between 5 or 6 plates or bowls. Drizzle with Chili-Lime Dressing then serve.
Notes
- You will need 3 limes total for this dish.
- The sweet potatoes can be roasted up to 3 days ahead of time then eaten chilled, or warmed in the microwave before adding to the bowls if you prefer.
- The Creamy Chili-Lime Dressing can be made up to 5 days ahead of time and just gets better as it sits.
- This recipe is great for meal prep and can be eaten chilled. Portion everything into 5 - 6 storage containers with lids then refrigerate. Store dressing separately then add just before serving.
- Feel free to add Roast, Air Fried, or Baked chicken, shrimp, steak, or pulled pork to this recipe if you would like to add meat!
Nutrition
Calories: 581kcal | Carbohydrates: 68g | Protein: 7g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 327mg | Potassium: 989mg | Fiber: 10g | Sugar: 11g | Vitamin A: 22091IU | Vitamin C: 20mg | Calcium: 94mg | Iron: 2mg