American · Lunch
Southwest Black Bean and Sweet Potato Bowl
A vegetarian grain bowl built on roasted sweet potato cubes and cumin-spiced black beans over cilantro-lime brown rice. Charred corn, avocado and pickled onion pile on top, finished with a smoky chipotle-lime crema. Bright, earthy Southwest flavours balance the sweet roasted vegetables and creamy dressing.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
676Calories
18.3gProtein
26.9gFat
97.9gCarbs
11.2gSugar
24.6gFiber
757mgSodium
16mgChol
5.5gSat Fat
1247mgPotassium
142mgCalcium
4.8mgIron
0mcgVitamin B12
34.2mgVitamin C
vegetarian
gluten-free
high-fiber
low-cholesterol
egg-free
spice-route
hidden-gems
vegetarian
gluten-free
low-chol
Instructions
1
Prep
Peel and dice the sweet potato into 1cm cubes, drain the black beans, slice the avocado and red onion, and chop the cilantro.
2
Roast
Toss the sweet potato with olive oil, cumin, smoked paprika and half the salt on a lined tray and roast at 425°F for 22 minutes until caramelized and tender.
3
Char
Dry-char the corn in a hot skillet over medium-high heat for 4 minutes tossing, then add the black beans with a splash of water for 3 minutes until glossy.
4
Whisk
Stir the sour cream, chipotle in adobo and half the lime juice together in a bowl until the crema is streaked orange and pourable.
5
Plate
Spoon rice into a bowl, top with sweet potato, beans, corn, avocado and onion, drizzle the crema, scatter cilantro and finish with remaining lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g black beans, cooked and drained
- 12 oz340g sweet potato
- 2 tbsp2 tbsp olive oil
- 1 1/2 tsp1 1/2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 7 oz200g brown rice, cooked
- 6 oz170g corn kernels
- 11 avocado
- 11 red onion
- 2 tbsp2 tbsp lime juice
- 4 tbsp60g sour cream
- 2 tsp2 tsp chipotle in adobo
- 4 tbsp4 tbsp cilantro
- 1/2 tsp1/2 tsp salt
