Sweet Potato Black Bean Bowls

5/17/2023

Sweet Potato Black Bean Bowls

Prep Time: 35 Min
Cook Time: 40 Min

Yields: 4 Bowls

WHAT YOU NEED

2 C Dry Brown Rice
4 x Medium Sized Sweet Potatoes, peeled & cut in to 3/4" cubes. (Approx 4 C)
Sweet P Spice Blend - Oil, 4 Tsp. Mexican Chili Powder, 2 Tsp. Chipotle Powder, 2 Tsp. Cumin, 2 Tsp. Dried Oregano, 2 Tsp. Garlic Powder, 2 Tsp. Onion Powder, 1 1/2 Tsp. + Himalayan Salt, Cracked Pepper)
540ml Salt-Free Black Beans, drained & rinsed
Blistered Corn Salsa - 2 Cobs Peaches & Cream Corn, stripped from cob, 1 Jalapeno, seeded & diced, 1/2 Red Onion, finely diced, 15g Fresh Cilantro, chopped, 1 clove Garlic, crushed & minced, 2 Limes, Tajin, Salt To Taste
1 C Monterey Jack Cheese, shredded
Crumbled Feta
Pickled Onions
Red Cabbage, finely shredded
Salsa Verde
Store-Bought Chipotle Mayo

Preheat your oven to 425 F. Add the cubed sweet potatoes to a bowl and drizzle them generously with oil, (make sure it's a high smoke point oil!) tossing to coat them. Next, add all of the potato spice blend and toss until your taters are nice and coated. Transfer the spiced taters to a parchment lined baking sheet and spread them in a single layer.
Bake for 35 - 40 minutes, flipping a couple of times. Taste and adjust your salt if needed.

While the potatoes cook, cook your brown rice according to package directions. Once finished, fluff and leave covered.
In the meantime, begin preheating a skillet with a little EVOO set to about medium heat. Once heated, add the corn and cook until niblets have some golden brown / charred colour, stirring occasionally. Remove and transfer the corn to a small mixing bowl. To that same mixing bowl, add the jalapeno, cilantro, garlic, red onion, zest of one lime, and the juice of one to start. Season with Tajin & salt to taste. Add additional lime juice if the corn salsa is not citrusy enough. Put bowl aside until assembly.

ASSEMBLY - Start by serving up about 1 C of cooked brown rice / bowl. Drizzle the rice with salsa verde before building the bowls. Scoop some of the roasted sweet potatoes in to one section of the bowl followed by a scoop of black beans next to it. Building in a circle, add your corn salsa, some crumbled feta, 1/4 C of the monterey jack cheese, gorgeous red cabbage, and pickled onions. Finish the bowls with a drizzle of chipotle mayo and additional fresh cilantro.
ENJOY!