Name: Roasted Sweet Potato Black Bean Bowls with Chili-Lime Dressing
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mexican-inspired
Ingredients: 15 oz canned black beans, drained and rinsed; 1 small red onion, thinly sliced; 1 jalapeño, thinly sliced; 2 avocados, diced; 4 cups arugula, baby spinach, or mixed greens; 2 lbs sweet potatoes (about 4 small), peeled and cut into 1-inch cubes; 2 tablespoons extra-virgin olive oil, for the sweet potatoes; 1 teaspoon chili powder, for the sweet potatoes; 1 teaspoon onion powder; 1 teaspoon garlic powder; Salt and pepper, to taste; 6 tablespoons extra-virgin olive oil, for the dressing; 1/4 cup fresh lime juice (about 2 limes); 2 tablespoons mayonnaise or plain Greek yogurt; 1 tablespoon honey; 1/2 teaspoon chili powder, for the dressing; 1 3/4 cups water; 1 cup long-grain white rice; 1 teaspoon extra-virgin olive oil, for the rice; 1/2 teaspoon salt, for the rice; 1/4 cup chopped cilantro; Juice of 1/2 lime, or to taste

Description

Roasted sweet potatoes, black beans, cilantro-lime rice, and fresh toppings come together in hearty bowls finished with a creamy chili-lime dressing.

Ingredients

15 oz canned black beans, drained and rinsed
1 small red onion, thinly sliced
1 jalapeño, thinly sliced
2 avocados, diced
4 cups arugula, baby spinach, or mixed greens
2 lbs sweet potatoes (about 4 small), peeled and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, for the sweet potatoes
1 teaspoon chili powder, for the sweet potatoes
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste
6 tablespoons extra-virgin olive oil, for the dressing
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons mayonnaise or plain Greek yogurt
1 tablespoon honey
1/2 teaspoon chili powder, for the dressing
1 3/4 cups water
1 cup long-grain white rice
1 teaspoon extra-virgin olive oil, for the rice
1/2 teaspoon salt, for the rice
1/4 cup chopped cilantro
Juice of 1/2 lime, or to taste

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Instructions

Heat the oven to 400°F (200°C). Line a sheet pan with parchment paper or foil. Add the sweet potatoes, 2 tablespoons olive oil, 1 teaspoon chili powder, onion powder, garlic powder, salt, and pepper. Toss to coat and spread into an even layer.
Roast the sweet potatoes for 25–30 minutes, stirring halfway through, until tender and browned. Set aside to cool slightly.
Make the dressing by combining 6 tablespoons olive oil, lime juice, mayonnaise or Greek yogurt, honey, and 1/2 teaspoon chili powder in a jar with a tight-fitting lid or in a bowl. Shake or whisk until combined.
To make the rice, combine the water, rice, 1 teaspoon olive oil, and 1/2 teaspoon salt in a saucepan. Bring to a gentle simmer over high heat, cover, and reduce the heat to low. Simmer for 12–15 minutes, until the rice is tender.
Stir the cilantro and a squeeze of lime juice into the rice. Taste and add more lime juice or salt if needed. Set aside to cool slightly.
Divide the rice, roasted sweet potatoes, black beans, red onion, jalapeño, avocado, and greens among 6 bowls. Drizzle with the dressing and serve.

Notes

The dressing can be made up to 5 days ahead and stored in the refrigerator.
Use baby spinach or mixed greens instead of arugula, if desired.
Plain Greek yogurt can be used in place of mayonnaise.
Add the lime juice to the rice gradually, tasting as you go.