Roasted Candy Potato Black Bean Bowls



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Those Roasted Candy Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, very best 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 based totally meal in a single dish. Those bowls are very fulfilling because of their lengthy checklist of nutritious elements. You get protein and fiber from a mix of brown rice, beans, Greek yogurt, and candy potatoes, plus quite a few nutrients and minerals from the kale and avocado.

Roasted Sweet Potato and Chipotle Black Bean Bowls

This recipe is somewhat tailored from Meat to the Aspect: A Plant-Foward Information to Bringing Steadiness to Your Plate through Liren Baker. Her cookbook is a novice’s information for individuals who need a scrumptious manner 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: Undeniable 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 in combination the vinegar, water, sugar, and salt till the sugar and salt have dissolved.

2. Position the sliced onion in a jar. Pour the vinegar combination over the onion and let take a seat at room temperature for a minimum of half-hour, however ideally for 1 hour.

3. Serve instantly or stay refrigerated for long term use. The onions will stay for as much as 2 weeks, Yield 2 cups.

Candy Potato Bowl Meal Prep

Burrito bowls make a wholesome lunch during the week and are nice for meal prep. You’ll be able to make all of the parts forward of time after which portion them out in glass bins. I’d put the sauce and pickled purple onions in particular person bins and wait to chop the avocado till proper prior to consuming.

Those candy potato bowls ultimate about 4 days within the fridge.


  • Grains: Change brown rice for quinoa or white rice or cauliflower rice for a low-carb possibility.
  • Protein: Upload grilled hen or an egg for added protein.
  • Beans: Sub pinto beans for black beans.
  • Greens: Upload bell peppers or corn.
  • Onions: If you happen to don’t wish to make the pickled purple onions, use recent purple or inexperienced onions.
  • Cilantro: If you happen to don’t like cilantro, skip it.
  • Warmth: Upload recent jalapeños or scorching sauce to make it highly spiced.
  • Salad: Flip your candy potato bowl right into a salad through 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

Prepare dinner Time: 30 minutes

relaxation time for kale: 30 minutes

General Time: 1 hr 15 minutes

Those Roasted Candy Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, very best 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 flooring cumin
  • ½ teaspoon flooring coriander
  • ½ teaspoon garlic powder


  • 1 cup undeniable 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, tired and rinsed
  • 2 cups cooked brown rice
  • 4 oz avocado, from 1 small pitted, peeled, and diced
  • 1 cup Fast-Pickled Pink Onions
  • 1 cup recent cilantro leaves
  • 1 lime, sliced into wedges

Get ready the kale:

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

  • Let take a seat at room temperature whilst making the remaining.

Get ready the candy potatoes:

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

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

  • Carry to a boil over top warmth. Boil the candy potatoes simply till the perimeters give a little bit to force from a fork, about 8 mins. You don’t wish to overcook them, or they might flip comfortable.

  • 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 in combination the salt, chili powder, chipotle powder, cumin, coriander, and garlic powder.

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

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

Make the creamy chipotle sauce:

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

  • Season to style with salt. Put aside till in a position to collect the bowls, or retailer within the fridge.

Compile 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