Roasted Sweet Potato & Black Bean Harvest Bowl
A hearty, nourishing meal prep idea that’s full of flavor and fiber!
Equipment
- roasting pan or large cast iron skillet
Ingredients
Sweet Potatoes
- 3 sweet potatoes, peeled and cut into cubes
- 2 tbsp avocado oil
- 1-2 tsp cumin, to taste
- 1 tsp garlic salt
- 1/2 tsp ground black pepper
For The Grain Bowls
- 1 (15 oz) can black beans, rinsed drained
- Cooked farro or grain of choice I prepare 1 cup dry per package instructions
- Fresh leafy greens (kale, spinach, or lettuce)
Cilantro Aioli
- 2 green onions, chopped
- 1 garlic clove, minced
- 1 cup fresh cilantro
- 2 tbsp fresh squeezed lime juice
- 1/2 cup mayonnaise
- 1 tsp cumin
- salt to taste
Instructions
Roast The Sweet Potatoes
- Preheat oven to 400℉. Toss cubed sweet potatoes with avocado oil and spices until well-coated. Spread evenly on a roasting pan or cast iron skillet.
- Roast for about 30 to 40 minutes, until the sweet potatoes are tender. Add more salt and seasoning to taste and toss gently.
Cook The Grain
- While the potatoes roast, prepare your farro or grain of choice according to package directions. Let cool slightly.
Make The Cilantro Aioli
- Place all the aioli ingredients into a high powered blender and blend until creamy.
- Taste and add salt if needed.
- Refrigerate for at least one hour before serving.
Assemble The Bowls
- In each bowl, layer leafy greens, cooked grains, black beans, and roasted sweet potatoes. Top with a generous drizzle of cilantro aioli.