Ingredients
For the Sweet Potatoes
2 large sweet potatoes (about 2 pounds), peeled and diced
2 tablespoons olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
For the Cilantro Lime Rice
1 cup long-grain white rice, rinsed
1 ½ cups water
¼ teaspoon salt, plus more to taste
1 lime, zested plus 2 tablespoons fresh lime juice
¼ cup fresh cilantro, chopped
For the Black Beans and Corn
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
½ tablespoon chopped chipotle peppers in adobo
1 (14.5 ounce) can black beans, drained and rinsed
1 ½ cups frozen corn
1 lime, juice and zest
1 pinch salt
To Assemble
3 cups cooked cilantro lime rice
Roasted sweet potatoes
Bean and corn mixture
1 head romaine, thinly sliced
1 avocado, chopped
1 cup prepared salsa
Instructions
1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Add the sweet potatoes, olive oil, spices, salt, and pepper, then toss to coat evenly. Arrange in a single layer.
2. Roast for 30 to 40 minutes, flipping halfway through, until the sweet potatoes are knife tender.
3. While the potatoes roast, prepare the cilantro lime rice. Bring water to a boil in a medium saucepan. Add rice and salt. Reduce heat, cover, and simmer for 15 to 18 minutes until tender.
4. Fluff the rice with a fork. Stir in lime zest, lime juice, and chopped cilantro. Taste and adjust salt if needed.
5. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 to 4 minutes until translucent.
6. Add garlic, chipotle peppers, black beans, and corn. Cook for 5 to 7 minutes until warmed and lightly caramelized.
7. Remove from heat. Stir in lime zest, lime juice, and a pinch of salt.
8. Divide rice among four bowls. Top with romaine, avocado, roasted sweet potatoes, and the bean and corn mixture.
9. Finish with prepared salsa and serve.
Notes
Storage: Cook rice, sweet potatoes, and the bean and corn mixture ahead of time. Let cool completely and store in separate airtight containers in the refrigerator for up to four days.
Reheating: Reheat rice, beans, and sweet potatoes in the microwave or skillet until warm. Add fresh toppings after reheating.
Avocado is best added fresh when assembling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Veggie Bowls
- Method: Roasting, Simmering, Sautéing
- Cuisine: Mexican-Inspired
- Diet: Vegetarian