Roasted Veggie & Black Bean Bowls

  

These Roasted Veggie & Black Bean Bowls are filling and perfect for a meatless meal. Antioxidant-rich sweet potatoes, onions and poblano peppers are given a smoky coating of cumin and paprika and then roasted to caramelized perfection. A quick guacamole makes the perfect bed for the roasted veggies and fiber-rich black beans, while briny cotija cheese and sweet pickled red onions crown the bowl. Keep reading for our expert tips, including how to up the spice level of your bowl. 

You can replace the cotija cheese with queso fresco or feta, if desired.

For an extra kick of flavor, try adding a pinch of cayenne pepper, crushed red pepper or your favorite hot sauce. 

You can buy pickled red onions or make them at home up to a month in advance, and they’ll keep in the refrigerator. They’re also excellent in salads and sandwiches.

 

Ingredients

 4 medium sweet potatoes, scrubbed and cut into 1-inch pieces (4 cups)

2 medium poblano peppers, seeded and cut into 1-inch pieces (2 cups)

1 medium red onion, peeled and cut through root end into 12 wedges

3 tbsp extra-virgin olive oil, divided

1 tsp smoked paprika, divided

1 tsp salt, divided

¾ tsp  cumin pdr, divided

2 avocados, halved and pitted

3 tbsp lime juice, divided

1 tbsp finely chopped fresh cilantro, plus small leaves for garnish

1 clove garlic, grated

1 (15-ounce) can unsalted black beans, rinsed

8 tsp crumbled cotija cheese, divided

4 tsp pickled red onions

Lime wedges for serving (optional)

Preparations

Preheat oven to 450°F. Combine sweet potatoes, poblanos and onion wedges in a large bowl. Add 2 tablespoons oil, ¾ teaspoon smoked paprika and ½ teaspoon each salt and cumin; toss to coat. Spread in an even layer on a large rimmed baking sheet. (Reserve the bowl; do not wipe clean.)  

Roast, tossing once, until the vegetables are starting to brown and the sweet potatoes are tender, 25 to 30 minutes. (If desired, increase oven temperature to broil during the final 3 minutes of cooking to char the mixture.) Let cool slightly on the baking sheet, about 10 minutes.  

Meanwhile, scoop avocado flesh into a medium bowl; add 2 tablespoons lime juice, 1 tablespoon cilantro, the grated garlic and the remaining ½ teaspoon salt. Mash and stir to reach desired consistency.

In the reserved large bowl, combine the remaining 1 tablespoon oil, 1 tablespoon lime juice and ¼ teaspoon each smoked paprika and cumin. Add rinsed black beans; toss to coat.

Divide the avocado mixture among 4 shallow bowls (about ⅓ cup each); spread to cover the bottoms of the bowls. Top each bowl with about 1¼ cups vegetable mixture, about ⅓ cup beans, 2 teaspoons cotija and 1 teaspoon pickled onion. Garnish with cilantro leaves and serve with lime wedges, if desired.

 

Nutrition Profile

• Sweet potatoes are loaded with vitamin A for eye health. They’re also rich in vitamin C and antioxidants, supporting your immune system.
• Black beans are rich in fiber and antioxidants. They also add plant-based protein to these bowls. Eating more beans has been linked with a reduced risk of heart disease. 
• Avocados are loaded with heart-healthy fat. The fiber from avocado, black beans and sweet potatoes not only helps fill you up but also feeds your gut’s beneficial bacteria.
• Poblano peppers are rich in antioxidants. Eating spicy foods like poblanos has many health benefits, including supporting healthy blood pressure and cholesterol levels. There’s even evidence that spicy foods help you feel full and satisfied more quickly when eating a meal.

 

 

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