Low Sodium Gluten Free Sweet Potato Black Bean Bowl

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Gluten Free Sweet Potato Black Bean Bowl

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Ingredients

4 servings

For the roasted sweet potatoes

2 medium sweet potatoes (about 1.5 lb), peeled and cut into ¾-inch cubes
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2 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the cilantro-lime rice

1 cup long-grain white rice
2 cups water
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup fresh cilantro, roughly chopped
1 tbsp lime juice

For the black beans

1 tbsp olive oil
1 can (15 oz) black beans, drained and rinsed
1 tsp ground cumin
½ tsp chili powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the dressing

3 tbsp olive oil
2 tbsp lime juice
1 tsp ground cumin
1 tsp honey
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 ripe avocados, sliced
1 cup cherry tomatoes, halved
lime wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the sweet potato cubes with 2 tbsp olive oil, 1 tsp cumin, smoked paprika, 1/2 tsp salt, and black pepper until evenly coated. Spread in a single layer, leaving space between pieces.
2
Roast the sweet potatoes for 25–30 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance.

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