Crispy Roasted Sweet Potato Black Bean Bowl

Crispy Roasted Sweet Potato Black Bean Bowl

from plantbasedrdblog.com
Main Dish
45 min
3 servings

This Crispy Roasted Sweet Potato Black Bean Bowl is an easy dinner read in 30 minutes. The crispy coated sweet potatoes roast easily in the oven and are served with a chili oil black bean salad.

Ingredients

  • 1 largesweet potato, peeled and cut into 1 inch cubes
  • 1 tbspcornstarch
  • 1 tspgarlic powder
  • salt
  • 1 ½ tbspavocado oil
  • 115oz can black beans, drained and rinsed
  • ¼ cupred onion, finely diced
  • ⅓ cupcilantro, minced
  • 1 mediumavocado, cubed
  • 1 clovegarlic, grated
  • ½ tspginger powder, optional
  • 1 tbspsoy sauce
  • 2 tspchili oil, to taste
  • 1 tsptoasted sesame oil, optional
  • 2 tspmaple syrup
  • 1zest and juice of lime
  • ¼ cupplain unsweetened plant-based yogurt
  • 1 tbspsriracha
  • 1 tspmaple syrup
  • grain of choice (rice, quinoa, farro, etc.)
  • fresh lettuce greens

Directions

  1. 1

    Preheat oven to 425F. Add your cubed sweet potato directly to a sheet pan and top with the cornstarch, garlic powder, salt and oil. Toss to evenly coat and spread the potatoes out on the tray into an even layer, giving space between the potatoes for roasting.

  2. 2

    Place the potatoes in the oven for 30-35 minutes, making sure to flip the potatoes every 10-15 minutes to help them evenly roast.

  3. 3

    While the potatoes are roasting, prepare the black bean salad. To a mixing bowl add the black beans, onion, cilantro, avocado, grated garlic, and ginger powder then top with the soy sauce, chili oil, sesame oil, maple syrup, lime zest and juice. Toss the mixture together to coat then adjust the salt or any of the ingredients to taste preference.

  4. 4

    Make the dressing by mixing the yogurt, sriracha, maple syrup and a pinch of salt together in a small bowl then set aside.

  5. 5

    To assemble, serve the bean salad and potatoes over your favorite cooked grains then drizzle with the sriracha yogurt dressing.