Sweet Potato and Black Bean Bowls

Roast the sweet potatoes while the rice cooks and the beans warm. The bowl needs something cool and acidic at the end, which is why the lime and yogurt are not optional garnish.

Ingredients

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• 2 medium sweet potatoes, cubed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1 can (15 oz) black beans, rinsed
• 1/2 tsp ground cumin
• 3 cups cooked rice
• 2 cups chopped romaine or spinach
• 1/2 cup plain yogurt
• 1 lime, juiced

How to make it

1. Heat the oven to 425°F (220°C). Toss the sweet potatoes with oil, salt, and chili powder.
2. Roast on a sheet pan for 25 to 30 minutes, stirring once, until tender and browned.
3. Warm the beans with the cumin and a pinch of salt in a small saucepan.
4. Stir the lime juice into the yogurt.
5. Build bowls with rice, greens, sweet potatoes, and beans. Spoon the yogurt sauce over the top.

Substitutions

• Quinoa can replace the rice.
• Sour cream can replace the yogurt.
• A drained can of corn can be warmed with the beans.

Storage

Refrigerate the components for up to 4 days. Keep the yogurt sauce separate. Reheat the sweet potatoes and beans, then add cold greens and sauce.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.