Sweet Potato Black Bean Bowls | Recipe Cart

Ingredients

• 2 cups de-stemmed and chopped kale
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon kosher salt
• 4 medium sweet 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 ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon garlic powder
• 1 cup plain 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, drained and rinsed
• 2 cups cooked brown rice
• 4 ounces avocado (from 1 small pitted, peeled, and diced)
• 1 cup Quick-Pickled Red Onions
• 1 cup fresh cilantro leaves
• 1 lime (sliced into wedges)