Description

These Roasted Sweet Potato Black Bean Bowls with Cream Chipotle Sauce are a delicious plant based meal, also great for vegetarian meal prep.

Yield: 4servings | Serving Size: 1bowl

Ingredients

FOR THE KALE:

2cupsde-stemmed and chopped kale

2teaspoonsextra-virgin olive oil

1/8teaspoonkosher salt

FOR THE ROASTED SWEET POTATOES:

4medium sweet potatoes, peeled and quartered lengthwise (28 oz peeled)

2tablespoonsextra-virgin olive oil

1teaspoonkosher salt

1teaspoonchili powder

1teaspoonchipotle powder

1teaspoonground cumin

½teaspoonground coriander

½teaspoongarlic powder

FOR THE CREAMY CHIPOTLE SAUCE:

1cupplain 0% Greek yogurt, or dairy-free yogurt for vegan or DF

1chipotle pepper in adobo sauce

2tablespoonslime juice

2clovesgarlic, peeled

Kosher salt

FOR THE BOWLS:

115-ounce can black beans, drained and rinsed

2cupscooked brown rice

4ouncesavocado, from 1 small pitted, peeled, and diced

1cupQuick-Pickled Red Onions

1cupfresh cilantro leaves

1lime, sliced into wedges

Instructions

Prepare the kale:

• Place the kale, olive oil, and salt in a bowl. Massage the kale for 1 minute. It will shrink in volume.