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!
2large sweet potatoes (about 1 lb.), peeled and diced
1/4cupolive oil, divided
1 1/2tspchili powder
1tspsmoked paprika (or regular)
1/4tspcayenne
3cloves garlic, minced
2tsprosemary(fresh or dried), chopped
1head kale, ribs removed and leaves torn
1red bell pepper, diced
1can black beans, drained and rinsed
Salt and pepper, to taste
Brown rice (or another grain), for serving
Avocado, seeds, feta cheese, fried egg, etc., for serving
Lemon-Tahini Dressing
1/4cuptahini
3tbsplemon juice
3tbspcold water
1small clove garlic, finely minced
Salt, to taste
Instructions
Sweet Potato Black Bean Bowls
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.
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.
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
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!