Roasted Sweet Potato Black Bean Bowl

twopeasandtheirpod.com

Eva Hawes

subheading: For the sweet potatoes:

2 medium sweet potatoes, chopped

1 tablespoon olive oil

½ teaspoon garlic powder

½ teaspoon smoked paprika

Kosher salt and black pepper, to taste

subheading: For the black beans:

1 tablespoon olive oil or avocado oil

½ medium red onion, diced

1 red bell pepper, seed removed and diced

2 cloves garlic, minced

2 15 oz cans black beans

⅓ cup chopped cilantro

1 teaspoon smoked paprika

1 teaspoon kosher salt

½ teaspoon black pepper

¾ teaspoon ground cumin

¾ teaspoon chili powder

½ teaspoon dried oregano

1 tablespoon lime juice

subheading: For the chipotle lime crema:

1 cup plain Greek yogurt or sour cream

1 tablespoon adobo sauce, from canned chipotle chiles in adobo

1 tablespoon lime juice

1 teaspoon pure maple syrup

1 clove garlic, minced

½ teaspoon kosher salt

subheading: For assembling the bowls:

4 cups chopped Romaine lettuce, or greens of choice

2 cups cooked rice or quinoa

2 avocados, chopped

Pickled red onions

Cilantro sprigs

Pepitas, for sprinkling on top

Directions at twopeasandtheirpod.com

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