Ingredients
Scale
- 1 large sweet potato, chopped into chunks
- 2 tsp avocado oil
- Sea salt, to taste
- 1 (15-oz) can black beans
- 2-3 cups kale, chopped
- 2-3 cups cooked quinoa, or brown rice
- 1 avocado, sliced
- ⅓ cup pumpkin seeds
- 1 (5.3-oz) container plain greek yogurt, (½ cup)
- 1 chipotle chili in adobo sauce, finely chopped
- 2 tsp fresh lime juice
- 1 small clove garlic, minced
- 1 tsp pure maple syrup, optional
- Sea salt to taste
Instructions
- In a small bowl, combine the Greek yogurt, chopped chipotle chili, lime juice, minced garlic, and maple syrup (if using). Stir until smooth and well-mixed. Cover and refrigerate the sauce until needed.
- Preheat your oven to 400°F (200°C). Spread the sweet potato chunks on a baking sheet, drizzle with avocado oil, and sprinkle with sea salt. Bake for about 25-30 minutes until tender and slightly caramelized.
- While the sweet potatoes roast, heat the black beans in a saucepan over medium heat until warm. Season with sea salt to taste.
- Prepare quinoa or brown rice according to package instructions if not using pre-cooked grains. Set aside.
- In a large bowl, layer the cooked quinoa or brown rice, roasted sweet potatoes, black beans, chopped kale, sliced avocado, and pumpkin seeds.
Notes
Feel free to customize your bowl with additional toppings like diced tomatoes or cilantro.
For extra flavor, marinate the kale in lemon juice for a few minutes before adding it to the bowl.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 5g
- Sodium: 400mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.