Crispy Roasted Sweet Potato Black Bean Bowl

• servings: 3 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 large sweet potato, peeled and cut into 1 inch cubes

1 tbsp cornstarch

1 tsp garlic powder

Pinch of salt

1 1/2 tbsp avocado oil

1, 15oz can black beans, drained and rinsed

1/4 cup red onion, finely diced

1/3 cup cilantro, minced

1 medium avocado, cubed

1 clove garlic, grated

1/2 tsp ginger powder, optional

1 tbsp soy sauce

2-3 tsp chili oil, to taste

1 tsp toasted sesame oil, optional

2 tsp maple syrup

Zest and juice of 1 lime

1/4 cup plain unsweetened plant-based yogurt

1 tbsp sriracha

1 tsp maple syrup

Grain of choice (rice, quinoa, farro, etc.)

Fresh lettuce greens

Directions

Preheat oven to 425F. Add your cubed sweet potato directly to a sheet pan and top with the cornstarch, garlic powder, salt and oil. Toss to evenly coat and spread the potatoes out on the tray into an even layer, giving space between the potatoes for roasting.

Place the potatoes in the oven for 30-35 minutes, making sure to flip the potatoes every 10-15 minutes to help them evenly roast.

While the potatoes are roasting, prepare the black bean salad. To a mixing bowl add the black beans, onion, cilantro, avocado, grated garlic, and ginger powder then top with the soy sauce, chili oil, sesame oil, maple syrup, lime zest and juice. Toss the mixture together to coat then adjust the salt or any of the ingredients to taste preference.

Make the dressing by mixing the yogurt, sriracha, maple syrup and a pinch of salt together in a small bowl then set aside.

To assemble, serve the bean salad and potatoes over your favorite cooked grains then drizzle with the sriracha yogurt dressing.