Roasted sweet potatoes, bell peppers, black beans and avocado over your favorite whole grain topped with a spicy lime dressing. Sweet Potato Black Bean Grain Bowl is a hearty and nutritious meal!
This month’s Recipe Redux theme is Plant Protein Power Bowls. Honest confession – I’ve never had a “grain bowl”. I had to Google exactly what it was. After browsing recipes, grain bowls appear to be a combination of grains + veggies + sauce + a protein source. Easy enough! Since this was uncharted culinary territory I adapted the Sweet Potato and Black Bean Grain Bowl from a tasty sounding recipe from Chelsea’s Messy Apron.
Nutritious
The Sweet Potato and Black Bean Grain Bowl is not only satisfying but a good way to get in a serving of vegetables, whole-grains, legumes and healthy fats in one meal. Quite the upgrade from the peanut butter sandwich I’ve been packing myself this week. The third trimester struggle is real y’all. If you are in a lunch rut, give this recipe a try. You won’t be disappointed!
Sweet Potato and Black Bean Grain Bowl
Ingredients
- 4 cups Sweet Potatoes diced (~2 large)
- ¼ cup Olive Oil separated
- ½ teaspoon Paprika
- ½ teaspoon Chili Powder
- 1 Red or Orange Bell Pepper sliced
- 1 15 oz. can Black Beans drained
- 2 cups Brown Rice cooked
- 1 small Avocado sliced
- ½ cup Cilantro chopped
- Dressing
Dressing
- ½ cup Mayonnaise
- 3 Tablespoons Lime Juice
- ¼ teaspoon Cumin
- ¼ teaspoon Paprika
- ½ teaspoon Chili Powder
- 1 teaspoon Red Hot Sauce or Sriracha
Instructions
- Preheat oven to 425F.
- Toss sweet potatoes with 3 Tbsp. olive oil, paprika and chili powder. Spread potatoes evenly out on foil-lined baking sheet and bake for 20 minutes. Remove from oven.
- Toss bell peppers with remaining 1 Tbsp. olive oil.
- Flip sweet potatoes and add bell peppers to baking sheet. Bake for 15-20 minutes or until potatoes are tender.
- Combine mayonnaise, lime juice, cumin, paprika chili powder, and hot sauce in small bowl. Whisk until fully incorporated. Refrigerate until ready to serve.
- Allow roasted vegetables and rice to cool before serving.
- To assemble bowls, fill with ½ cup of cooked rice, top with roasted vegetables and black beans. Garnish with avocado and cilantro, if desired. Serve with dressing on the side.
Adapted from Chelsea's Messy Apron.
Have you ever had a "grain bowl" before?
Alaine
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