Roasted Sweet Potato and Black Bean Bowl

Ingredients

• 2 large sweet potatoes, cut in ¾-inch cubes
• 2 Tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp salt
• 1 can (15 oz) black beans, low-sodium, rinsed
• 3 cups cooked brown rice
• 4 cups kale (green or purple), chopped
• 1 clove garlic, minced
• 2 Tbsp lime juice

Instructions

1. Heat the oven to 425°F (220°C). Toss the sweet potatoes with 1 Tbsp oil, the paprika, cumin and half the salt.
2. Roast on a lined sheet pan for 22 to 25 minutes, turning once, until browned and tender.
3. Meanwhile, warm the remaining oil in a skillet, add the garlic and kale and cook 3 to 4 minutes until wilted. Warm the beans with the remaining salt.
4. Divide the rice among four bowls and top with the sweet potatoes, beans and kale. Squeeze lime over the top.

Tips

• Add avocado or a spoon of salsa for extra flavor.
• Cook a double batch of sweet potatoes for salads during the week.

Storage

Refrigerate components up to 4 days; reheat or eat cold.

Nutrition per serving (estimate)

Estimated per serving (4 servings) from USDA FoodData Central SR Legacy values for each ingredient. Brands, sizes and cooking methods vary, so treat these as estimates. Optional toppings not listed are excluded.