Eosinophilic Esophagitis Friendly Gluten Free Sweet Potato Black Bean Bowl
Total time45 min
Prep time15 min
Cook time30 min
4.8(30)
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Learn more →Ingredients
4 servings
For the roasted sweet potatoes
- 2 medium sweet potatoes (about 1.5 lb), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the cilantro-lime rice
- 1 cup long-grain white rice
- 2 cups water
- ½ tsp salt
- 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
For the dressing
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp honey
- ¼ tsp salt
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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