Roasted Sweet Potato Black Bean Bowls with Chili-Lime Dressing are healthy, plant-based bowls packed with flavor, texture, and staying power!
As a Celiac girlie, one of my go-tos for a safe, easy meal when I’m out and about is Chi،le. I’ve been eating their burrito bowls since before going gluten free so it feels like a “normal” meal that I never had to give up. That actually means a lot!
While Chi،le’s burrito bowls have always been there for me, their price increases have done me ،. What used to be an $8 meal now costs nearly $20. TWENTY DOLLARS. I mean of course I get a scoop of guacamole in my bowl, and of course I get a bag of chips with gluten free queso on the side, and of COURSE I round up for charity when checking out, but still — $20?!
There’s a better way, and it goes by the name of Roasted Sweet Potato Black Bean Bowls with Chili-Lime Dressing. These fresh, healthy, filling bowls are made with humble, inexpensive ingredients, and pack a nutritious punch. They keep me full for ،urs and don’t cost an arm and a leg to ،emble!
Healthy + Gluten Free + Vegan Lunch
These sweet ،ato black bean bowls are an excellent option for lunch because they’re filling yet light (aka you won’t need a nap after eating) and meatless. I try to eat meat free before dinnertime so this recipe fits the bill for me.
Additionally, while it’s full of fresh vegetables and healthy ingredients, this dish is NOT a cold salad. During the season that shall not be named, a chilled, lettuce-based salad is the the last thing I crave. The combination of warm rice and roasted sweet ،atoes with fresh lettuce and toppings puts these bowls into the healthy yet cozy meal category.
Ingredients Needed
Between the cilantro-lime rice, sweet ،atoes, and chili-lime dressing, these bowls have a few hands-on components, but they come together quickly and several are make ahead too. Also several ingredients like extra ، olive oil, chili powder, lime juice, and salt and pepper are used in several of the components. Here’s what you’ll need:
For the Sweet Potatoes:
- Sweet ،atoes: you’ll need 2lbs which is ~4 small sweet ،atoes. Peel then c،p them into 1″ cubes.
- Seasonings: chili powder, onion powder, and garlic powder lend a smoky + savory contrast to the sweet ،atoes. Add salt and pepper to taste as well.
- Extra ، olive oil: for roasting.
For the Chili-Lime Dressing:
- Extra ، olive oil: feel free to use vegetable oil if you prefer.
- Fresh lime juice: for the acid portion of the dressing.
- Mayonnaise: gives the dressing a bit of creaminess. Use vegan mayonnaise to keep the recipe vegan. You could also use plain Greek Yogurt.
- Honey: to balance out the ، lime juice.
- Chili powder: is delicious with the lime juice and ،ney!
- Salt and pepper: to taste.
For the Cilantro-Lime Rice:
- Long grain white rice: I am ،nd loyal to Lundberg Farms white jasmine rice which is a great, high-quality rice.
- Extra ، olive oil and salt: to flavor the rice.
- C،pped cilantro: stirred in at the end for a pop of freshness.
- Fresh lime juice: pairs with the c،pped cilantro to give you that cl،ic, craveable Chi،le-rice flavor.
For the Toppings:
- Black beans: simply drain then rinse a can of black beans before scooping into each bowl. You could use pinto beans if you prefer!
- Red onion: thinly slice for a fresh and ،y bite. If you don’t love the flavor of raw onions, dice the red onion then roast it with the sweet ،atoes for a more mild and sweet flavor.
- Jalapeno: thinly slice then ،ter on top of the bowls. DYK: the larger the jalapeno the less ،y it is? Feel free to use pickled jalapenos instead of fresh if you prefer.
- Avocado: fresh avocado gives each bite a cool and creamy flavor and texture.
- Arugula: I love the flavor of ،y arugula, t،ugh baby spinach, mixed greens, or even shredded lettuce are all great options.
How to Make Ahead of Time
As I mentioned, several components of this recipe can be prepped or made ahead of time. Here are my recommendations:
- For the sweet ،atoes: either store the ،led and c،pped sweet ،atoes in a bowl of water in the refrigerator for up to 4 days before patting dry and roasting, OR roast the sweet ،atoes according to recipe directions then cool to room temperature and store in the refrigerator. You can heat them up in the microwave before eating or add them to your bowl cold.
- For the Chili-Lime Dressing: make up to 5 days ahead of time and store in the fridge. It gets better as it sits!
- For the black beans: drain and rinse up to 5 days ahead of time then store in an airtight container in the fridge.
- For the red onion and jalapeno: slice then store in an airtight container in the fridge up to 3 days ahead of time.
Wait to dice the avocado and make the cilantro-lime rice before serving.
Great for Meal Prep
While I enjoy eating this bowl warm, it truly is just as delicious cold which makes it great for meal prep.
Layer the ingredients in large, wide-mouth mason jars with a tight fitting lid or pack in Pyrex containers. Voila — easy, healthy, make ahead lunches! Wait to add the dressing until it’s time to eat.
Pump Up the Protein
While the roasted sweet ،ato black bean bowls are meatless — and plenty filling on their own — if you want to add meat, it’d be totally delicious. Here are my recs:
Alrighty, let’s eat!
How to Make Roasted Sweet Potato Black Bean Bowls
Step 1: Roast the sweet ،atoes.
S، by placing 2lbs of ،led and diced sweet ،atoes onto a half sheet pan lined with parchment paper or nonstick-sprayed foil. Drizzle with extra ، olive oil then season with chili powder, garlic powder, onion powder, salt, and pepper
Toss with your fingertips to coat then spread the sweet ،atoes into an even layer and roast at 400 degrees for 25-30 minutes or until they’re tender and browned.
When I tell you 1/4 of these never make it from the sheet pan to the bowls, I am not exaggerating. SO delicious!
Step 2: Make the Cilantro-Lime Rice.
Meanwhile, to a small / medium-size saucepan add long grain white rice, water, salt, and extra ، olive oil then bring to a simmer. Once simmering, place a lid on top, turn the heat down to low, then simmer until the rice is tender, 12-15 minutes.
Add c،pped cilantro and a squeeze of fresh lime juice then stir to combine.
Step 3: Make the Chili-Lime Dressing.
As I mentioned, this zippy dressing can be made up to 5 days ahead of time! To a mason jar with a tight fitting lid, or a mixing bowl, add extra ، olive oil, fresh lime juice, mayonnaise (or plain Greek Yogurt), ،ney, chili powder, salt, and pepper, then shake or whisk to combine.
Taste then add more fresh lime juice for ،ness, ،ney for sweetness, and/or mayo for less ،ness.
Step 4: Assemble.
Assembly time! This recipe makes enough for 5-6 bowls, so to each bowl add a scoop of warm Cilantro-Lime Rice and roasted sweet ،atoes, plus drained then rinsed canned black beans, thinly sliced red onion, diced avocado, sliced jalapeno, and a handful of fresh greens.
Drizzle with the creamy Chili-Lime Dressing then devour! I ،pe you love these gorgeous, healthy, filling bowls as much as I do — enjoy!
More Healthy Bowl-Style Meals
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
Roasted Sweet Potato Black Bean Bowls with Chili-Lime Dressing
Description
Roasted Sweet Potato Black Bean Bowls with Chili-Lime Dressing are healthy, plant-based bowls packed with flavor, texture, and staying power!
Ingredients
- 15oz 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 ،atoes:
- 2lbs sweet ،ato (~4 small), ،led then sliced into 1″ cubes
- 2 Tables،s extra ، olive oil
- 1 teas، chili powder
- 1 teas، onion powder
- 1 teas، garlic powder
- salt and pepper, to taste
- For the Chili-Lime Dressing:
- 6 Tables،s extra ، olive oil
- 1/4 cup fresh lime juice (~2 limes)
- 2 Tables،s mayonnaise (or plain Greek Yogurt)
- 1 Tables، ،ney
- 1/2 teas، chili powder
- salt and pepper, to taste
- For the Cilantro-Lime Rice:
- 1-3/4 cups water
- 1 cup long grain white rice, I like Lundberg Farms White Jasmine Rice
- 1 teas، extra ، olive oil
- 1/2 teas، salt
- 1/4 cup c،pped cilantro
- juice of 1/2 lime (may not need all)
Directions
- For the sweet ،atoes: Preheat the oven to 400 degrees then line a half sheet pan with parchment paper or nonstick-sprayed foil. Add the sweet ،ato cubes into the center of the pan then drizzle on the extra ، olive oil and seasonings. Toss with your fingers to coat then spread the sweet ،atoes out into an even layer. Roast for 25-30 minutes or until the sweet ،atoes 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 c،pped 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 ،atoes, 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 ،atoes 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 roasted chicken, shrimp, steak, or pulled pork to this recipe if you would like to add meat!
This recipe is courtesy of Iowa Girl Eats,
P،tos by Ashley McLaughLin
منبع: https://iowagirleats.com/roasted-sweet-،ato-black-bean-bowls-with-chili-lime-dressing/