sweet potato/black bean bowls

sweet potato/black bean bowls
sweet potato/black bean bowls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1

    cup brown basmati rice + ingredients called for

  • 2

    lb Chicken Breast

  • 2

    large sweet potatoes ~4 cups

  • 2

    red bell peppers

  • 1/4

    cup olive oil separated

  • 1/2

    teaspoon paprika

  • 1/2

    teaspoon chipotle chili powder

  • Salt and pepper 1/2 teaspoon each

  • 1

    can (15 ounces) black beans drained and rinsed

  • Toppings: cilantro, fresh lime, avocado(s), jalapenos (optional)

Directions

Preheat the oven to 425 degrees F. Start by cooking the brown rice according to package directions. Allow to cool before assembling the final bowls. Peel the sweet potatoes and chop into bite-sized chunks. Slice the bell peppers and set aside. Chop chicken into bite size bites. Toss the potatoes with 3 tablespoons olive oil, paprika, and chipotle chili powder. Toss Chicken in oil and spices as well. Place the potatoes and chicken in the oven for 15 minutes. Remove from oven and add in the sliced peppers and toss around with the remaining 1 tablespoon oil. Return to the oven and cook for another 15-20 minutes or until the peppers are crisp tender and the potatoes are tender and chicken is cooked thru. Remove and toss on the tray with the rinsed and dried black beans. Allow these roasted veggies to cool down to just above room temperature. Prep the toppings: chop cilantro, slice an avocado, slice a jalapeno, and slice a lime. Make the bowls: fill a bowl with cooked rice, top with veggies and beans, and add toppings and dressing if desired. Enjoy immediately.

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