- VE
- GF
- LS
Sweet Potato Black Bean Bowls
No more sad desk lunches. These sweet potato black bean bowls are healthy, meal prep-able, and so flavorful. You can also use whatever veggies, grains, or proteins you have on hand. The lemon tahini sauce goes on everything!
Sweet Potato Black Bean Bowls
By
Sunday TableIngredients
Sweet Potato Black Bean Bowl
Lemon-Tahini Dressing
Instructions
Sweet Potato Black Bean Bowls
- Step 1
Preheat oven to 400°F. Grease a sheet pan. Spread the diced sweet potatoes on the sheet pan, and drizzle with 2 Tbs. olive oil. Sprinkle with chili powder, smoked paprika, cayenne, garlic, rosemary, salt, and pepper. Toss to coat, and bake for 10 minutes.
- Step 2
Meanwhile, toss the kale and bell pepper with the remaining olive oil, and season with salt and pepper. Toss the mixture with the semi-cooked sweet potatoes, and cook for another 10-15 minutes, until the potatoes are tender and the kale is crispy.
- Step 3
Stir the can of black beans into the veggie mixture and bake for 3-5 minutes, just until the beans are warmed through. Taste, and season with salt and pepper. Serve the veggie mixture over rice with avocado, seeds, tahini sauce, and/or other toppings of choice.
Lemon-Tahini Dressing
- Step 4
While the veggies are baking, whisk together the tahini, lemon juice, water, garlic, and a pinch of salt. It will seize, but just keep whisking until it’s smooth. Add more lemon juice or water to get a saucy texture. Drizzle over bowls!
Tips & Tricks
Per serving
My Notes
PrivatePRIVATE TO YOUOnly you can see these
Private to you. Jot down what you changed so it's here next time you cook this.
Keep your own notes on this recipe
Private to your account — what you changed, what you'd do differently next time.
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
