Sunday, April 21, 2024
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Roasted Candy Potato Black Bean Bowls


Roasted Candy Potato Black Bean Bowls with Chili-Lime Dressing are wholesome, plant-based bowls full of taste, texture, and endurance!

roasted sweet potato bowls with fresh toppingsroasted sweet potato bowls with fresh toppings

As a Celiac girlie, one in all my go-tos for a protected, straightforward meal after I’m out and about is Chipotle. I’ve been consuming their burrito bowls since earlier than going gluten free so it seems like a “regular” meal that I by no means had to surrender. That truly means loads!

Whereas Chipotle’s burrito bowls have at all times been there for me, their value will increase have completed me soiled. What was once an $8 meal now prices practically $20. TWENTY DOLLARS. I imply of course I get a scoop of guacamole in my bowl, and of course I get a bag of chips with gluten free queso on the facet, and of COURSE I spherical up for charity when trying out, however nonetheless — $20?!

There’s a greater method, and it goes by the title of Roasted Candy Potato Black Bean Bowls with Chili-Lime Dressing. These recent, wholesome, filling bowls are made with humble, cheap substances, and pack a nutritious punch. They maintain me full for hours and don’t price an arm and a leg to assemble!

hand putting together a sweet potato black bean bowlhand putting together a sweet potato black bean bowl

Wholesome + Gluten Free + Vegan Lunch

These candy potato black bean bowls are a superb possibility for lunch as a result of they’re filling but gentle (aka you gained’t want a nap after consuming) and meatless. I attempt to eat meat free earlier than dinnertime so this recipe matches the invoice for me.

Moreover, whereas it’s stuffed with recent greens and wholesome substances, this dish is NOT a chilly salad. Throughout the season that shall not be named, a calming, lettuce-based salad is the the very last thing I crave. The mix of heat rice and roasted candy potatoes with recent lettuce and toppings places these bowls into the wholesome but cozy meal class.

Elements Wanted

Between the cilantro-lime rice, candy potatoes, and chili-lime dressing, these bowls have a couple of hands-on elements, however they arrive collectively shortly and a number of other are make forward too. Additionally a number of substances like additional virgin olive oil, chili powder, lime juice, and salt and pepper are utilized in a number of of the elements. Right here’s what you’ll want:

For the Candy Potatoes:

  • Candy potatoes: you’ll want 2lbs which is ~4 small candy potatoes. Peel then chop them into 1″ cubes.
  • Seasonings: chili powder, onion powder, and garlic powder lend a smoky + savory distinction to the candy potatoes. Add salt and pepper to style as properly.
  • Additional virgin olive oil: for roasting.

For the Chili-Lime Dressing:

  • Additional virgin olive oil: be happy to make use of vegetable oil in case you choose.
  • Contemporary lime juice: for the acid portion of the dressing.
  • Mayonnaise: provides the dressing a little bit of creaminess. Use vegan mayonnaise to maintain the recipe vegan. You possibly can additionally use plain Greek Yogurt.
  • Honey: to steadiness out the tart lime juice.
  • Chili powder: is scrumptious with the lime juice and honey!
  • Salt and pepper: to style.

For the Cilantro-Lime Rice:

  • Lengthy grain white rice: I’m model loyal to Lundberg Farms white jasmine rice which is a superb, high-quality rice.
  • Additional virgin olive oil and salt: to taste the rice.
  • Chopped cilantro: stirred in on the finish for a pop of freshness.
  • Contemporary lime juice: pairs with the chopped cilantro to provide you that basic, craveable Chipotle-rice taste.

For the Toppings:

  • Black beans: merely drain then rinse a can of black beans earlier than scooping into every bowl. You possibly can use pinto beans in case you choose!
  • Crimson onion: thinly slice for a recent and spicy chunk. When you don’t love the flavour of uncooked onions, cube the pink onion then roast it with the candy potatoes for a extra delicate and candy taste.
  • Jalapeno: thinly slice then scatter on prime of the bowls. DYK: the bigger the jalapeno the much less spicy it’s? Be at liberty to make use of pickled jalapenos as a substitute of recent in case you choose.
  • Avocado: recent avocado provides every chunk a cool and creamy taste and texture.
  • Arugula: I like the flavour of spicy arugula, although child spinach, combined greens, and even shredded lettuce are all nice choices.

sweet potato black bean rice bowl with dressingsweet potato black bean rice bowl with dressing

The right way to Make Forward of Time

As I discussed, a number of elements of this recipe may be prepped or made forward of time. Listed below are my suggestions:

  1. For the candy potatoes: both retailer the peeled and chopped candy potatoes in a bowl of water within the fridge for as much as 4 days earlier than patting dry and roasting, OR roast the candy potatoes based on recipe instructions then cool to room temperature and retailer within the fridge. You may warmth them up within the microwave earlier than consuming or add them to your bowl chilly.
  2. For the Chili-Lime Dressing: make as much as 5 days forward of time and retailer within the fridge. It will get higher because it sits!
  3. For the black beans: drain and rinse as much as 5 days forward of time then retailer in an hermetic container within the fridge.
  4. For the pink onion and jalapeno: slice then retailer in an hermetic container within the fridge as much as 3 days forward of time.

Wait to cube the avocado and make the cilantro-lime rice earlier than serving.

Nice for Meal Prep

Whereas I take pleasure in consuming this bowl heat, it actually is simply as scrumptious chilly which makes it nice for meal prep.

Layer the substances in giant, wide-mouth mason jars with a decent becoming lid or pack in Pyrex containers. Voila — straightforward, wholesome, make forward lunches! Wait so as to add the dressing till it’s time to eat.

Pump Up the Protein

Whereas the roasted candy potato black bean bowls are meatless — and lots filling on their very own — if you wish to add meat, it’d be completely scrumptious. Listed below are my recs:

Alrighty, let’s eat!

sweet potato black bean bowl with toppingssweet potato black bean bowl with toppings

The right way to Make Roasted Candy Potato Black Bean Bowls

Step 1: Roast the candy potatoes.

Begin by putting 2lbs of peeled and diced candy potatoes onto a half sheet pan lined with parchment paper or nonstick-sprayed foil. Drizzle with additional virgin olive oil then season with chili powder, garlic powder, onion powder, salt, and pepper

Toss along with your fingertips to coat then unfold the candy potatoes into a fair layer and roast at 400 levels for 25-Half-hour or till they’re tender and browned.

diced sweet potatoes on a baking sheetdiced sweet potatoes on a baking sheet

After I inform you 1/4 of those by no means make it from the sheet pan to the bowls, I’m not exaggerating. SO scrumptious!

roasted sweet potatoes on a baking sheetroasted sweet potatoes on a baking sheet

Step 2: Make the Cilantro-Lime Rice.

In the meantime, to a small / medium-size saucepan add lengthy grain white rice, water, salt, and additional virgin olive oil then carry to a simmer. As soon as simmering, place a lid on prime, flip the warmth all the way down to low, then simmer till the rice is tender, 12-Quarter-hour.

Add chopped cilantro and a squeeze of recent lime juice then stir to mix.

cilantro lime rice in a pancilantro lime rice in a pan

Step 3: Make the Chili-Lime Dressing.

As I discussed, this zippy dressing may be made as much as 5 days forward of time! To a mason jar with a decent becoming lid, or a mixing bowl, add additional virgin olive oil, recent lime juice, mayonnaise (or plain Greek Yogurt), honey, chili powder, salt, and pepper, then shake or whisk to mix.

Style then add extra recent lime juice for tartness, honey for sweetness, and/or mayo for much less tartness.

chili lime dressing in a mason jarchili lime dressing in a mason jar

Step 4: Assemble.

Meeting time! This recipe makes sufficient for 5-6 bowls, so to every bowl add a scoop of heat Cilantro-Lime Rice and roasted candy potatoes, plus drained then rinsed canned black beans, thinly sliced pink onion, diced avocado, sliced jalapeno, and a handful of recent greens. 

Drizzle with the creamy Chili-Lime Dressing then devour! I hope you like these attractive, wholesome, filling bowls as a lot as I do — take pleasure in!

fork mixing up a bowl of roasted sweet potato black bean bowlsfork mixing up a bowl of roasted sweet potato black bean bowls

Extra Wholesome Bowl-Type Meals

Roasted Candy Potato Black Bean Bowls with Chili-Lime Dressing

Description

Roasted Candy Potato Black Bean Bowls with Chili-Lime Dressing are wholesome, plant-based bowls full of taste, texture, and endurance!

Elements

  • 15oz can black beans, drained then rinsed
  • 1 small pink onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 2 avocado, diced
  • 4 cups arugula (or child spinach, or combined greens)
  • For the candy potatoes:
    • 2lbs candy potato (~4 small), peeled then sliced into 1″ cubes
    • 2 Tablespoons additional virgin olive oil
    • 1 teaspoon chili powder
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • salt and pepper, to style
  • For the Chili-Lime Dressing:
    • 6 Tablespoons additional virgin olive oil
    • 1/4 cup recent lime juice (~2 limes)
    • 2 Tablespoons mayonnaise (or plain Greek Yogurt)
    • 1 Tablespoon honey
    • 1/2 teaspoon chili powder
    • salt and pepper, to style
  • For the Cilantro-Lime Rice:
    • 1-3/4 cups water
    • 1 cup lengthy grain white rice, I like Lundberg Farms White Jasmine Rice
    • 1 teaspoon additional virgin olive oil
    • 1/2 teaspoon salt
    • 1/4 cup chopped cilantro
    • juice of 1/2 lime (could not want all)

Instructions

  1. For the candy potatoes: Preheat the oven to 400 levels then line a half sheet pan with parchment paper or nonstick-sprayed foil. Add the candy potato cubes into the middle of the pan then drizzle on the additional virgin olive oil and seasonings. Toss along with your fingers to coat then unfold the candy potatoes out into a fair layer. Roast for 25-Half-hour or till the candy potatoes are tender and browned, stirring midway by. Put aside to chill barely.
  2. For the Creamy Chili-Lime Dressing: add the substances to a jar with a decent becoming lid or bowl then shake or whisk to mix. Could be completed as much as 5 days forward of time.
  3. For the Cilantro-Lime Rice: add the water, rice, oil, and salt to a small or medium-sized saucepan then flip the warmth to excessive to carry the water to a mild simmer. Place a lid on prime then flip the warmth all the way down to low. Simmer till the rice is tender, 12-Quarter-hour, then add the chopped cilantro and a squeeze of lime juice and stir to mix. Style then add extra lime juice and/or salt if wanted. Put aside to chill barely.
  4. To serve: Divide the Cilantro-Lime Rice, roasted candy potatoes, black beans, sliced pink onions, sliced jalapenos, diced avocado, and arugula between 5 or 6 plates or bowls. Drizzle with Chili-Lime Dressing then serve.

Notes

  • You have to 3 limes complete for this dish.
  • The candy potatoes may be roasted as much as 3 days forward of time then eaten chilled, or warmed within the microwave earlier than including to the bowls in case you choose.
  • The Creamy Chili-Lime Dressing may be made as much as 5 days forward of time and simply will get higher because it sits.
  • This recipe is nice for meal prep and may be eaten chilled. Portion all the pieces into 5 – 6 storage containers with lids then refrigerate. Retailer dressing individually then add simply earlier than serving.
  • Be at liberty so as to add roasted rooster, shrimp, steak, or pulled pork to this recipe if you want so as to add meat!

This recipe is courtesy of Iowa Lady Eats, http://iowagirleats.com.

photo collage of roasted sweet potato black bean bowls with chili lime dressingphoto collage of roasted sweet potato black bean bowls with chili lime dressing

Pictures by Ashley McLaughLin

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