Colorful Black Bean Sweet Potato Enchilada Bowls
A vibrant and healthy plant-based dish combining the flavors of sweet potatoes and black beans in a Mexican-inspired bowl.
Equipment
- 1 baking sheet lined with parchment paper
- 1 saucepan
- 1 mixing bowl large
Ingredients
Roasted Sweet Potatoes
- 2 large sweet potatoes peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Black Bean Mixture
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup enchilada sauce
Bowl Assembly
- 1 cup cooked quinoa or rice
- 1 avocado sliced
- Juice of 1 lime
- Optional toppings: chopped cilantro sliced jalapeños, crumbled feta or cotija cheese, sour cream or Greek yogurt
Instructions
Preparation
- Preheat oven to 400°F. In a mixing bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- While the sweet potatoes roast, heat a saucepan over medium heat. Add black beans and enchilada sauce. Stir occasionally until beans are heated through and infused with the sauce.
- Divide cooked quinoa or rice among bowls. Top each with roasted sweet potatoes, black bean mixture, and avocado slices. Drizzle lime juice over the top. Add optional toppings as desired.
Serving
- Serve the bowls warm, enjoying the combination of textures and flavors. These bowls make a great meal for lunch or dinner.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: For extra flavor, add a pinch of smoked paprika to the sweet potatoes.
Ingredient Substitutions: You can use brown rice instead of quinoa for a different texture.
How to Serve: Top with a dollop of Greek yogurt for creaminess.
Storage & Freshness: Best enjoyed fresh, but can be stored in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the components in advance and assemble just before serving.
Ingredient Substitutions: You can use brown rice instead of quinoa for a different texture.
How to Serve: Top with a dollop of Greek yogurt for creaminess.
Storage & Freshness: Best enjoyed fresh, but can be stored in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the components in advance and assemble just before serving.