Sweet Potato and Black Bean Bowl with Avocado Crema
Ingredients
- 1 medium sweet potato, cubed
- 2 teaspoons olive oil, divided
- 1/2 teaspoon salt and pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 14 ounces canned black beans
- 1/2 cup quinoa
- 1 bunch lacinato kale, stems removed and finely chopped
- 1 lemon, juiced
Pico
- 1/2 small onion, chopped
- 1/2 jalapeño, finely chopped
- 2 tomatoes, chopped
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Avocado crema
- 1/2 ripe avocado
- 2 limes, juiced
- 1/2 jalapeño
- 1 garlic clove
- 1/4 cup cilantro
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- Water to thin, if desired
Preparation
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with foil. Spread cubed sweet potato on sheet and drizzle with 1 teaspoon oil and seasonings. Roast for 25 minutes until crisp on edges.
Add kale to a bowl and drizzle with remaining oil and lemon juice. Massage for 15 to 30 seconds until tender. Divide between serving bowls.
Combine ingredients for pico and season to taste.
Add ingredients for crema to a blender and purée. Add water to achieve desired texture.
Divide cooked quinoa and beans between bowls on top of kale. Add roasted sweet potatoes, pico, and a drizzle of crema.
