Smoky Chipotle Sweet Potato and Black Bean Bowls

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 small red onion, diced
• 2 tbsp olive oil
• 1 tbsp chipotle chili powder
• 1 tsp ground cumin
• Juice of 1 lime
• Salt to taste
• Fresh cilantro, chopped
• Optional: avocado slices, shredded cheese, sour cream

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potato cubes with 1 tbsp olive oil, chipotle chili powder, and cumin. Spread on a baking sheet.
3. 3 Roast for 25-30 minutes until tender.
4. 4 While the sweet potatoes roast, heat remaining olive oil in a skillet. Sauté red bell pepper and red onion until softened.
5. 5 Combine roasted sweet potatoes, sautéed veggies, and black beans in a large bowl.
6. 6 Stir in lime juice and season with salt to taste.
7. 7 Serve topped with fresh cilantro and optional avocado slices, cheese, and sour cream.

Equipment

• Baking sheet
• Skillet
• Large mixing bowl

Variations

• Add grilled chicken for a protein boost
• Use pinto beans instead of black beans

Substitutions

• If chipotle chili powder is unavailable, use regular chili powder with a dash of smoked paprika

Pairings

• A cold Mexican lager
• A side of spicy mango salsa

Nutrition

Tips

• For extra flavor, add a squeeze of lime before serving.
• Customize your bowl with favorite toppings like salsa or hot sauce.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Pair with a fresh green salad
• Serve with warm corn tortillas on the side

FAQ