Roasted Sweet Potato Black Bean Bowls

skinnytaste.com

Kelly Killeen Talele

2 cups de-stemmed and chopped kale

2 teaspoons extra-virgin olive oil

⅛ teaspoon kosher salt

subheading: FOR THE ROASTED SWEET POTATOES:

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

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon chili powder

1 teaspoon chipotle powder

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon garlic powder

subheading: FOR THE CREAMY CHIPOTLE SAUCE:

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

1 chipotle pepper in adobo sauce

2 tablespoons lime juice

2 cloves garlic, peeled

Kosher salt

subheading: FOR THE BOWLS:

1 15-ounce can black beans, drained and rinsed

2 cups cooked brown rice

4 ounces avocado, from 1 small pitted, peeled, and diced

1 cup Quick-Pickled Red Onions

1 cup fresh cilantro leaves

1 lime, sliced into wedges

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