SWEET POTATO BOWLS WITH CILANTRO LIME RICE AND BLACK BEANS

Name: SWEET POTATO BOWLS WITH CILANTRO LIME RICE AND BLACK BEANS
Cuisine: American, Latin American, Mexican
Ingredients: 3 medium sweet potatoes, scrubbed and diced; 1½ tablespoons neutral vegetable oil; ½ teaspoon smoked paprika; 1 teaspoon ground cumin; ½ teaspoon coarse salt; ⅛ teaspoon cayenne peppeR; 2 teaspoons coconut oil; 1 cup (185 g) white or brown basmati rice, rinsed; 2 cups (475 ml) water; 1 teaspoon finely grated lime zest; 1 tablespoon freshly squeezed lime juice; ¼ teaspoon salt; ¼ cup (10 g) chopped fresh cilantro; 1½ cups (270 g) cooked black beans, or 1 (15-oz, or 425-g) can,; 2 tablespoons finely chopped red onion; 1 small jalapeño chile, seeded and finely chopped; Pinch of ground cumin; 1 to 2 tablespoons freshly squeezed lime juice; 1 small Hass avocado, pitted, peeled, and chopped; Salt and freshly ground black pepper; 5 cups (150 g) firmly packed baby greens, such as spinach,; arugula, or romaine; Hemp Chimichurri Sauce (see this page) or Cashew Queso Sauce(see this page), for drizzling

5 steps

I love every part of this dish: the spice-rubbed sweet potatoes, the rice fl ecked with lime zest and cilantro, and the tangy black beans enhanced with creamy avocado. When served over fresh greens, they add up to a perfect summer meal.

Updated at: Thu, 17 Aug 2023 03:52:30 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories532.5 kcal (27%)

Total Fat15.3 g (22%)

Carbs87 g (33%)

Sugars6.7 g (7%)

Protein13.7 g (27%)

Sodium769.9 mg (38%)

Fiber14 g (50%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

To prepare the sweet potatoes, preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a large bowl, toss the sweet potatoes with the oil until evenly coated.

Step 2

Sprinkle with the paprika and cumin, season with salt and cayenne, and toss again. Spread the sweet potatoes evenly on the lined baking sheet and bake for 30 to 35 minutes, until tender and browning at the edges.

Step 3

Meanwhile, to make the rice, heat 1 teaspoon of the oil in a medium pot over medium-low heat. Add the rice and cook, stirring constantly, for 2 to 3 minutes, until the rice smells nutty and toasted. Stir in the water and bring to a boil over medium-high heat. Lower the heat, cover, and simmer for about 15 minutes for white basmati or about 40 minutes for brown basmati, until all of the liquid has been absorbed. Remove from heat and stir in the remaining 1 teaspoon coconut oil, the lime zest and juice, and the salt. Fold in the cilantro just before serving.

Step 4

To prepare the black beans, put all of the ingredients in a medium bowl and stir gently to combine. Taste and adjust the seasonings if desired.

Step 5

To serve, divide the greens among four bowls and top each with one-quarter of the sweet potatoes, rice, and bean mixture. Drizzle with the chimichurri sauce and serve right away.