LunchDinnerMain Course

Sweet Potato and Black Bean Bowl

Name: Sweet Potato and Black Bean Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 racions
Cuisine: american
Ingredients: 500 g sweet potato peeled and diced into 1-inch cubes; 2 cs olive oil; 0,5 ct cumin ground; 0,5 ct paprika smoked; 0,5 ct salt; 0,25 ct black pepper freshly ground; 425 g black beans canned, rinsed and drained; 0,5 u yellow onion finely chopped; 2 gra garlic minced; 0,25 tassa vegetable broth; 1 tassa rice uncooked, cooked according to package directions; 1 u avocado diced; 0,25 tassa fresh cilantro chopped; 1 u lime cut into wedges

This vibrant and satisfying bowl features roasted sweet potatoes, seasoned black beans, and fresh avocado over a bed of fluffy rice. It's a wholesome meal packed with plant-based protein and fiber, perfect for a nutritious lunch or dinner.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Fàcil

VeganaVegetarianaSense gluten

Preparació prèvia

Llista d’ingredients

500 gsweet potato, peeled and diced into 1-inch cubes
425 gblack beans, canned, rinsed and drained
0,5 uyellow onion, finely chopped
2 gragarlic, minced
0,25 tassavegetable broth
1 tassarice, uncooked, cooked according to package directions

for roasting

2 csolive oil

for sweet potatoes

0,5 ctcumin, ground
0,5 ctpaprika, smoked
0,5 ctsalt
0,25 ctblack pepper, freshly ground

garnish

1 uavocado, diced
0,25 tassafresh cilantro, chopped
1 ulime, cut into wedges

Estris

medium skillet · pot · large bowl · baking sheet · parchment paper · knife · oven · cutting board

Elaboració

Pas a pas

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Uns 5 min
2
In a large bowl, toss the sweet potato with olive oil, cumin, paprika, salt, and black pepper until evenly coated.
Uns 2 min
3
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
Uns 1 min
4
Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
Uns 25 min
Nota de cuina: Keep an eye on them to prevent burning.
5
While the sweet potatoes are roasting, cook the rice according to package instructions.
Uns 20 min
6
Heat a medium skillet over medium heat. Add a splash of olive oil if desired, then add the yellow onion and cook until softened, about 5-7 minutes.
Uns 7 min
7
Add the garlic to the skillet and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
8
Stir in the black beans, vegetable broth, and a pinch more cumin and paprika if desired. Simmer for 5 minutes, allowing the flavors to meld.
Uns 5 min
9
To assemble the bowls, divide the cooked rice among four bowls. Top with roasted sweet potatoes and seasoned black beans.
Uns 2 min
10
Garnish each bowl with diced avocado, fresh cilantro, and a lime wedge.
Uns 2 min
Nota de cuina: Squeeze fresh lime juice over the bowl just before eating for extra brightness.

Conservació

Com conservar-ho

Store leftover sweet potato and black bean bowl components separately in airtight containers in the refrigerator.

Com reescalfar-ho

Reheat the sweet potatoes and black beans gently in a microwave or on the stovetop until warmed through. The rice can also be reheated.