Ingredients
Vegetables and Beans
- 15 oz can black beans (drained then rinsed)
- 1 small red onion (thinly sliced)
- 1 jalapeño (thinly sliced)
- 2 avocados (diced)
- 4 cups arugula (or baby spinach, or mixed greens)
- 2 lbs sweet potato (~4 small, peeled then sliced into 1″ cubes)
Seasonings and Oils
- 2 Tablespoons extra virgin olive oil (for roasting sweet potatoes)
- 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)
Instructions
- Roast Sweet Potatoes: Preheat the oven to 400°F (204°C). Line a half sheet pan with parchment paper or foil sprayed with non-stick spray. Place the peeled and cubed sweet potatoes in the center of the pan, drizzle with 2 tablespoons of extra virgin olive oil, then sprinkle with chili powder, onion powder, garlic powder, salt, and pepper. Toss well with your fingers to coat evenly, then spread out in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and browned. Remove and let cool slightly.
- Make Chili-Lime Dressing: In a jar with a tight-fitting lid or a small bowl, combine 6 tablespoons olive oil, 1/4 cup fresh lime juice, 2 tablespoons mayonnaise (or Greek yogurt), 1 tablespoon honey, 1/2 teaspoon chili powder, and salt & pepper to taste. Shake or whisk until smooth and well blended. This dressing can be made up to 5 days in advance and stored refrigerated.
- Cook Cilantro-Lime Rice: In a small or medium saucepan, add 1-3/4 cups water, 1 cup white jasmine rice, 1 teaspoon olive oil, and 1/2 teaspoon salt. Bring water to a gentle simmer over high heat, then cover the pot and reduce heat to low. Simmer for 12-15 minutes until rice is tender and water absorbed. Remove from heat and stir in 1/4 cup chopped cilantro and juice of 1/2 lime. Taste and add more lime juice or salt if needed. Let rice cool slightly.
- Assemble the Bowls and Serve: Divide the cilantro-lime rice, roasted sweet potatoes, black beans, sliced red onions, sliced jalapeños, diced avocados, and arugula evenly among 5 or 6 serving bowls or plates. Drizzle with the prepared creamy chili-lime dressing and serve immediately for a fresh, colorful meal.
Notes
- For a vegan version, substitute mayonnaise in the dressing with plain vegan yogurt or more olive oil and adjust sweetness to taste.
- Adjust the amount of jalapeño according to your spice preference; you can remove seeds to reduce heat.
- The roasting time for sweet potatoes may vary slightly depending on their size; test tenderness with a fork.
- Leftover rice and roasted sweet potatoes can be refrigerated and reheated for next-day meals.
- You can swap arugula with baby spinach or mixed greens depending on availability or preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican-inspired
- Diet: Vegetarian