You’ll love this roasted sweet potato and black bean bowl! Served over top of a herbaceous cilantro lime rice and topped with a creamy and tangy avocado sauce for a tasty vegetarian dinner ready in under 45 minutes.
3sweet potatoes, about 2 ½ lbs, peeled and cut into ½" dice
1tablespoonolive oil
1teaspoonchili powder
½teaspooncumin
½teaspoonpaprika
½teaspoongarlic powder
¼teaspoonsalt
¼teaspooncayenne pepper
For cilantro lime rice:
1tablespoonolive oil
2clovesgarlic, minced
1cuplong grain, parboiled white rice
1canblack beans, drained and rinsed
¼cupminced cilantro
1lime, zest ony
For avocado crema:
1avocado
¼cupsour cream
¼cupwater
1clovegarlic
¼cuppickled jalapenos
1lime, juice only
¼teaspoonsalt
¼teaspooncumin
Optional toppings:
1green onion, thinly sliced
1tablespooncilantro, minced
Instructions
Heat oven to 425F. On a baking sheet, toss sweet potatoes with olive oil, chili powder, cumin, paprika, salt and cayenne pepper. Roast for 25-30 minutes until fork tender and browned on one side.
Meanwhile make the rice, and heat the remaining olive oil over medium heat. Add garlic and cumin and cook for 1 minute. Add rice and stir to coat in oil and spices, about 30 seconds. Add water and bring to a boil, reduce heat to a simmer, cover and cook for 20 minutes or until water is absorbed and rice is fully cooked. Fluff with a fork and stir in black beans, cilantro and lime.
In a food processor, combine all ingredients together. If you want a looser sauce, you can blend in more water, one tablespoon at a time.
To serve, spoon black bean rice in a bowl and top with sweet potatoes. Drizzle with sauce and extra herbs or green onions.
Notes
As much as I love the avocado sauce if you don’t have enough time you could simply serve it with some source cream and diced avocado.
Did you try this recipe?Leave a comment + rating and let me know what you think!