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Black Bean Bowls with Chili-Lime Dressing Recipe

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4.3 from 10 reviews

These Black Bean Bowls with Chili-Lime Dressing offer a vibrant and wholesome meal combining roasted sweet potatoes, cilantro-lime rice, fresh veggies, and a creamy, tangy dressing. Perfect for a nutritious lunch or dinner, this recipe balances savory, spicy, and fresh flavors with wholesome ingredients for a satisfying, colorful bowl.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Sweet Potatoes

  • 2 lbs sweet potato (~4 small, peeled then sliced into 1″ cubes)
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper (to taste)

Chili-Lime Dressing

  • 6 Tablespoons extra virgin olive oil
  • 1/4 cup fresh lime juice (~2 limes)
  • 2 Tablespoons mayonnaise (or plain Greek Yogurt)
  • 1 Tablespoon honey
  • 1/2 teaspoon chili powder
  • Salt and pepper (to taste)

Cilantro-Lime Rice

  • 1 3/4 cups water
  • 1 cup long grain white rice (Lundberg Farms White Jasmine Rice recommended)
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 cup chopped cilantro
  • Juice of 1/2 lime (may not need all)

Bowl Toppings

  • 15 oz can black beans (drained then rinsed)
  • 1 small red onion (thinly sliced)
  • 1 jalapeño (thinly sliced)
  • 2 avocado (diced)
  • 4 cups arugula (or baby spinach, or mixed greens)

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 400°F (204°C) and prepare a half sheet pan with parchment paper or nonstick-sprayed foil. Place the peeled and cubed sweet potatoes in the center of the pan, drizzle with olive oil and sprinkle with chili powder, onion powder, garlic powder, salt, and pepper. Toss using your fingers to evenly coat the cubes, then spread them out in a single layer. Roast for 25-30 minutes until tender and browned, stirring once halfway through. Remove and let cool slightly.
  2. Make the Dressing: Combine olive oil, fresh lime juice, mayonnaise (or Greek yogurt), honey, chili powder, salt, and pepper in a jar with a tight-fitting lid or a bowl. Shake or whisk thoroughly until the dressing is well emulsified. This dressing can be made up to 5 days ahead and stored in the refrigerator.
  3. Cook the Rice: In a medium saucepan, bring the water, rice, olive oil, and salt to a gentle simmer over high heat. Once simmering, cover with a tight lid and reduce the heat to low. Let simmer for 12-15 minutes until the rice is tender and the water absorbed. Remove from heat, stir in chopped cilantro and lime juice, taste and adjust with more lime juice or salt if needed. Set aside to cool slightly.
  4. Assemble the Bowls: Divide the cilantro-lime rice evenly among 5 to 6 bowls. Top each bowl with roasted sweet potatoes, black beans, thinly sliced red onions, jalapeños, diced avocado, and arugula. Drizzle generously with the creamy chili-lime dressing. Serve immediately and enjoy this colorful, flavorful, and nourishing meal.

Notes

  • Use mayonnaise or plain Greek yogurt in the dressing depending on your preference for creaminess and tang.
  • If you prefer less heat, remove the seeds from the jalapeño before slicing.
  • The dressing can be stored in an airtight container in the fridge for up to 5 days.
  • Try substituting arugula with baby spinach or mixed greens if desired.
  • Leftover components like rice and roasted sweet potatoes can be refrigerated for 2-3 days separately.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/black-bean-bowls-with-chili-lime-dressing-recipe-2/