Fill up with this healthy bowl and save the leftovers for lunch or a creative new meal with potatoes & beans!
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
- SERVES: 4
- TOTAL TIME: 1HR
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
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
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!
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