Project Description

Fill up with this healthy bowl and save the leftovers for lunch or a creative new meal with potatoes & beans!

OVERVIEW

The nice thing about this kind of meal is that there are so many topping possibilities. Here, I have some quick pickled jalapenos that I simply soaked in vinegar while I prepared the ingredients. Some other great options could be avocado, extra cilantro, green onions, pickled onions, sour cream or yogurt, fried eggs, salsa, hot sauce…you get the point.

As I like to say, the more toppings the better! I’m one of those people that likes burgers for the condiments and toppings I can put on it, sometimes I like to think the same goes for any meal!

Luckily, this meal is super healthy, can easily be vegan, or can be rolled up in a tortilla, paired with your favorite type of protein or eaten with chips…so it’s better than a burger…is what I’m getting at.

Okay! I’ll stop giving you so many options and just give you the recipe.

Roasted Sweet Potato & Black Bean Bowls with Cauliflower Rice & Creamy Slaw

Full Recipe

  • SERVES: 4
  • TOTAL TIME: 1HR
INGREDIENTS

  • 2 large sweet potatoes, cubed

  • 1 32 oz can black beans, drained & rinsed

  • 1 head of cauliflower, chopped and “riced’’

  • 1/3 head cabbage, thinly sliced or shredded

  • 1/4 cup olive oil, divided

  • 2 limes

  • 3 tbs plain greek yogurt

  • 2 garlic cloves, minced

  • 2 tbs chili powder, divided

  • 2 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp cumin

  • 1/2 tsp dried oregano

  • salt & black pepper

  • cilantro, chopped, for topping

INSTRUCTIONS

  • Preheat over to 420F. Prepare a baking sheet with 1 tbs olive oil and spread evenly. Set aside

  • Evenly and individually place sweet potato on baking sheet, using two if needed. Drizzle another 1 tbs of olive oil over potatoes. Roast for 20 minutes.

  • Mix all the dry seasonings together in small bowl, reserving 1 tbs chili powder, set aside.

  • While sweet potato is cooking, whisk yogurt, juice from 1/2 lime, chili powder and salt and pepper to taste in a large bowl. Add in shredded cabbage and stir all together, refrigerate while the rest is prepared.

  • Next, heat a large skillet over medium heat and add 1 tbs olive oil then the minced garlic. Allow to saute for about 3 minutes, careful not to burn!

  • Pour in black beans and stir around and to cook, then use a potato masher or a fork to mash beans. I usually mash about half of them, leaving the other half whole. Stir in half of the dry seasonings and taste test. Set aside when done.

  • Now, check sweet potatoes and flip then over if needed, roast for another 20 minutes or until soft and slightly crispy.

  • Either rice cauliflower following these instructions or use pre-riced cauliflower. Then, heat a skillet, one of the same or a new one, over medium heat, add the last of the olive oil followed by the cauliflower. Saute for about 5 minutes then stir in juice from the rest of the lime with salt. Cook until slightly soft or as desired.

  • Serve everything together, either mixed or slightly separate in a bowl and top with cilantro, lime, and other toppings as desired and suggested. Enjoy!