Sweet Potato Black Bean Bowls

Discover Sweet Potato Black Bean Bowls. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 cups de-stemmed and chopped kale ↔ Remplacer
• 2 teaspoons extra-virgin olive oil ↔ Remplacer
• 1/8 teaspoon kosher salt ↔ Remplacer
• 4 medium sweet potatoes (peeled and quartered lengthwise (28 oz peeled)) ↔ Remplacer
• 2 tablespoons extra-virgin olive oil ↔ Remplacer
• 1 teaspoon kosher salt ↔ Remplacer
• 1 teaspoon chili powder ↔ Remplacer
• 1 teaspoon chipotle powder ↔ Remplacer
• 1 teaspoon ground cumin ↔ Remplacer
• ½ teaspoon ground coriander ↔ Remplacer
• ½ teaspoon garlic powder ↔ Remplacer
• 1 cup plain 0% Greek yogurt (or dairy-free yogurt for vegan or DF) ↔ Remplacer
• 1 chipotle pepper in adobo sauce ↔ Remplacer
• 2 tablespoons lime juice ↔ Remplacer
• 2 cloves garlic (peeled) ↔ Remplacer
• Kosher salt ↔ Remplacer
• 1 15-ounce can black beans, drained and rinsed ↔ Remplacer
• 2 cups cooked brown rice ↔ Remplacer
• 4 ounces avocado (from 1 small pitted, peeled, and diced) ↔ Remplacer
• 1 cup Quick-Pickled Red Onions ↔ Remplacer
• 1 cup fresh cilantro leaves ↔ Remplacer
• 1 lime (sliced into wedges) ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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