Ingredients:
For the Bowl
1 sweet potato, diced
1 cup black beans, rinsed and drained
2 cups spinach (or arugula, kale, mixed greens)
1 tablespoon olive oil
2 teaspoons cumin
1 tablespoon paprika
For the Cilantro Lime Rice:
1 cup white rice (adjust as needed)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste
For the Chipotle Dressing:
1/4 cup Greek yogurt
1 tablespoon adobo sauce
Juice of 1 lime
Salt and pepper to taste
Toppings:
Avocado
Red onion, thinly sliced
Fresh lime wedges
Additional cilantro, for garnish
Sliced jalapeños (optional)
Instructions:
1. Cook the white rice according to package instructions. Fluff with a fork and mix in the
chopped cilantro, lime juice, and a pinch of salt. Set aside.
2. Preheat the oven to 425°F. Toss the diced sweet potato with olive oil, cumin, paprika, salt,
and pepper in a mixing bowl. Spread the sweet potatoes in a single layer on a baking sheet.
3. Roast for 25-30 minutes, tossing halfway through, until tender and slightly caramelized.
4. While the sweet potatoes are roasting, heat the black beans in a small saucepan over
medium heat until warmed through. Season with a bit of cumin and salt if desired.
5. In a bowl, mix the Greek yogurt, adobo sauce, lime juice, salt, and pepper until smooth and
creamy.
Assemble the Bowl:
1. Start with a base of fresh greens in each bowl. Add 1/2 cup of cilantro lime rice. Top with
roasted sweet potatoes and warmed black beans. Drizzle the chipotle dressing over the top.
Finish with desired toppings: avocado, sliced red onion, lime wedges, fresh cilantro, and
jalapeños.
Serves: 3
Protein: 13g
Calories: 430