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Roasted Candy Potato Black Bean Bowls

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These Roasted Candy Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, excellent for meal prep.

Roasted Sweet Potato and Chipotle Black Bean Bowls
Candy Potato Black Bean Bowls

I like candy potatoes and bowl recipes so I like this plant primarily based meal in a single dish. These bowls are very satisfying as a result of their lengthy checklist of nutritious elements. You get protein and fiber from a mixture of brown rice, beans, Greek yogurt, and candy potatoes, plus loads of nutritional vitamins and minerals from the kale and avocado.

Roasted Sweet Potato and Chipotle Black Bean Bowls

This recipe is barely tailored from Meat to the Aspect: A Plant-Foward Information to Bringing Stability to Your Plate by Liren Baker. Her cookbook is a newbie’s information for individuals who need a scrumptious method so as to add extra greens to their diets!

Candy Potato Black Bean Bowls Substances:

  • Greens: Kale, avocado, pickled purple onions, roasted candy potatoes seasoned with salt, chili powder, cumin, coriander, and garlic powder
  • Starches: Canned black beans, brown rice
  • Chipotle Sauce: Plain fat-free Greek yogurt, chipotle pepper in adobo sauce, lime juice, garlic, salt
  • Taste: Cilantro, lime wedges

How To Make Fast Pickled Pink Onions

  • 3/4 cup distilled white vinegar
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1-1/2 teaspoons kosher salt
  • 1 medium purple onion, thinly sliced

1. In a small bowl, stir collectively the vinegar, water, sugar, and salt till the sugar and salt have dissolved.

2. Place the sliced onion in a jar. Pour the vinegar combination over the onion and let sit at room temperature for at the very least half-hour, however ideally for 1 hour.

3. Serve instantly or preserve refrigerated for future use. The onions will preserve for as much as 2 weeks, Yield 2 cups.

Candy Potato Bowl Meal Prep

Burrito bowls make a wholesome lunch all through the week and are nice for meal prep. You may make all of the elements forward of time after which portion them out in glass containers. I’d put the sauce and pickled purple onions in particular person containers and wait to chop the avocado till proper earlier than consuming.

These candy potato bowls final about 4 days within the fridge.


  • Grains: Swap brown rice for quinoa or white rice or cauliflower rice for a low-carb possibility.
  • Protein: Add grilled hen or an egg for additional protein.
  • Beans: Sub pinto beans for black beans.
  • Greens: Add bell peppers or corn.
  • Onions: When you don’t need to make the pickled purple onions, use recent purple or inexperienced onions.
  • Cilantro: When you don’t like cilantro, skip it.
  • Warmth: Add recent jalapeños or scorching sauce to make it spicy.
  • Salad: Flip your candy potato bowl right into a salad by omitting the rice and including extra kale.

black bean roasted sweet potato bowls

Extra Bowl Recipes You’ll Love:

Candy Potato Black Bean Bowls

585 Cals
20 Protein
96 Carbs
15.5 Fat

Prep Time: 15 minutes

Cook dinner Time: 30 minutes

relaxation time for kale: 30 minutes

Complete Time: 1 hr 15 minutes

These Roasted Candy Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, excellent for meal prep.


  • 2 cups de-stemmed and chopped kale
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon kosher salt


  • 4 medium candy potatoes, peeled and quartered lengthwise (28 oz peeled)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon floor cumin
  • ½ teaspoon floor coriander
  • ½ teaspoon garlic powder


  • 1 cup plain 0% Greek yogurt, or dairy-free yogurt for vegan or DF
  • 1 chipotle pepper in adobo sauce
  • 2 tablespoons lime juice
  • 2 cloves garlic, peeled
  • Kosher salt


  • 1 15-ounce can black beans, drained and rinsed
  • 2 cups cooked brown rice
  • 4 ounces avocado, from 1 small pitted, peeled, and diced
  • 1 cup Fast-Pickled Pink Onions
  • 1 cup recent cilantro leaves
  • 1 lime, sliced into wedges

Put together the kale:

  • Place the kale, olive oil, and salt in a bowl. Therapeutic massage the kale for 1 minute. It’s going to shrink in quantity.

  • Let sit at room temperature whereas making the remaining.

Put together the candy potatoes:

  • Preheat the oven to 400°F with a rack positioned within the heart of the oven.

  • Whereas the oven preheats, place the peeled and quartered candy potatoes in a big saucepan and canopy with water.

  • Deliver to a boil over excessive warmth. Boil the candy potatoes simply till the sides give a bit to strain from a fork, about 8 minutes. You don’t need to overcook them, or they might flip mushy.

  • Drain the candy potatoes and pat dry with a paper towel then reduce them into bite-sized items.

  • In a big bowl, toss the candy potatoes with 2 tablespoons of the olive oil.

  • In a small bowl, combine collectively the salt, chili powder, chipotle powder, cumin, coriander, and garlic powder.

  • Sprinkle the spice mix onto the candy potatoes and toss to evenly coat.

  • Scatter the candy potatoes on a sheet pan and roast for 15 to twenty minutes, flipping as soon as midway by means of, till browned and fork-tender.

Make the creamy chipotle sauce:

  • Place the yogurt, chipotle pepper, lime juice, garlic cloves, and a pinch of salt in a blender or small meals processor. Mix or course of till easy.

  • Season to style with salt. Put aside till able to assemble the bowls, or retailer within the fridge.

Assemble the bowls:

  • Fill serving bowls with the kale, roasted candy potatoes, black beans, brown rice, and avocado.

  • Garnish with the pickled purple onions, creamy chipotle sauce, and cilantro. Serve with lime wedges.

Serving: 1bowl, Energy: 585kcal, Carbohydrates: 96g, Protein: 20g, Fats: 15.5g, Saturated Fats: 2g, Ldl cholesterol: 1.5mg, Sodium: 695mg, Fiber: 21g, Sugar: 13.5g

Key phrases: candy potato bowls, vegetarian bowls



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