Sweet Potato Black Bean Bowls

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!

Author: Sunday Table1

Meal Type: Beef

Cuisine: American

Difficulty: HARD

Prep. Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 6 Servings

Calories: 411 kcal per serving

Ingredients

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

Instructions

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.
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!

Nutrition