Sweet Potato Black Bean Bowls

• ⅛  - Dried buttermilk
• ⅛  - Reduced sodium soy sauce
• ⅛  - Cider vinegar
• ⅛  - Reduced fat tortilla chips
• ⅛  - Vegetable oil-butter spread
• ⅛  - Multigrain crackers
• ⅛  - Fish sauce
• ⅛  - Unsalted potato chips
• ⅛  - Muller Thurgau White Wine
• ⅛  - AMP Energy drink
• ⅛  - Rice cracker
• ⅛  - Frozen green beans
• ⅛  - Dried lotus seeds
• ⅛  - Lamb foreshank 1/8" fat
• ⅛  - Phyllo dough
• ⅛  - Red Wine
• ⅛  - Veal top round leg cutlet
• ⅛  - Grapefruit Juice

Instructions

1. 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.
2. 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.
3. 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.
4. 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!