Ingredients
Sweet Potato Roasted:
- 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)
Beans and Vegetables:
- 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)
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)
Creamy 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)
Instructions
- Roast Sweet Potatoes: Preheat the oven to 400°F (200°C). Line a half sheet pan with parchment paper or nonstick-sprayed foil. Place the sweet potato cubes in the center, drizzle with 2 tablespoons of olive oil, and sprinkle with chili powder, onion powder, garlic powder, salt, and pepper. Toss well to coat and spread out in an even layer. Roast for 25-30 minutes, stirring halfway through, until tender and browned. Remove and set aside to cool slightly.
- Make the Creamy Chili-Lime Dressing: In a jar with a tight-fitting lid or a bowl, combine 6 tablespoons extra virgin olive oil, 1/4 cup fresh lime juice, 2 tablespoons mayonnaise (or Greek yogurt), 1 tablespoon honey, 1/2 teaspoon chili powder, and salt and pepper to taste. Shake or whisk until smooth. This dressing can be prepared up to 5 days in advance and refrigerated.
- Cook the Cilantro-Lime Rice: In a small to medium saucepan, combine 1 3/4 cups water, 1 cup long grain white rice, 1 teaspoon olive oil, and 1/2 teaspoon salt. Bring water to a gentle simmer over high heat, then cover and reduce heat to low. Simmer for 12-15 minutes until the rice is tender and water is absorbed. Remove from heat, fluff with a fork, stir in chopped cilantro and juice of half a lime. Adjust lime juice and salt to taste. Set aside to cool slightly.
- Assemble the Bowls: Divide the cilantro-lime rice, roasted sweet potatoes, drained black beans, sliced red onion, sliced jalapeño, diced avocado, and arugula evenly among 5 to 6 plates or bowls. Drizzle generously with the creamy chili-lime dressing. Serve immediately and enjoy a colorful, fresh, and flavorful meal.
Notes
- You can substitute arugula with baby spinach or mixed greens based on preference.
- For a vegan version, substitute mayonnaise with a vegan alternative or additional Greek yogurt if not strictly vegan.
- Adjust the amount of jalapeño and chili powder for desired spice levels.
- Make the dressing ahead and store refrigerated for up to 5 days to save prep time.
- Use fresh lime juice for best flavor in both the dressing and rice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian