Roasted Sweet Potato Black Bean Bowls

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.

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.

Place the yogurt, chipotle pepper, lime juice, garlic cloves, and a pinch of salt in a blender or small food processor. Blend or process until smooth.

Season to taste with salt. Set aside until ready to assemble the bowls, or store in the refrigerator.

Fill serving bowls with the kale, roasted sweet potatoes, black beans, brown rice, and avocado.

Garnish with the pickled red onions, creamy chipotle sauce, and cilantro. Serve with lime wedges.

Spice Level:

Dietary

Allergens