Sweet Potato and Black Bean Bowls

Name: Sweet Potato and Black Bean Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large sweet potatoes, cubed; 1 tbsp olive oil; 1 tsp each chili powder and cumin, 1/2 tsp salt; 1 can (15 oz) black beans, rinsed; 1 cup corn, thawed if frozen; 2 cups cooked rice; 1 avocado, sliced; 1/2 cup plain Greek yogurt with juice of 1 lime; Cilantro and pickled onion (optional)

Roasted spiced sweet potatoes over rice with black beans, corn, avocado and a lime-yogurt sauce. It's filling and meat-free.

Why it's here: Pinterest searches for sweet potato recipes are up 250% this month, one of the biggest jumps of the season.

Prep15 min

Cook30 min

Total45 min

Serves4

What you'll need

Aluminum sheet pansFor roasting and baking

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8-inch chef's knifeFor all the chopping

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Rice cookerFor hands-off rice and grains

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Steps

Heat the oven to 425°F. Toss the sweet potatoes with oil and spices and roast 25 to 30 minutes, until browned.

Warm the beans and corn in a small pot with a pinch of salt.

Stir the lime juice into the yogurt with a pinch of salt.

Fill bowls with rice, sweet potatoes, beans and corn, and avocado. Drizzle with the yogurt sauce and top with cilantro.

TipPack the parts separately for lunches and add avocado the day you eat it.