Black Bean Burrito Bowls with Raspberry Chipotle Sweet Potatoes & Corn Salsa

Black Bean Burrito Bowls

with Raspberry Chipotle Sweet Potatoes & Corn Salsa

dinner

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SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
660
FAT
11g
CARBOHYDRATES
115g
PROTEIN
25g

MAIN INGREDIENTS

  1. 2 sweet potatoes
  2. 1 scallion
  3. 4 oz grape tomatoes
  4. 2 lime
  5. 1 cup corn kernels
  6. 2 garlic cloves
  7. 6 oz Lacinato kale
  8. 13.4 oz black beans
  9. 2 tbsp vegan butter
  10. 2 tbsp raspberry preserves
  11. ½ tsp chipotle morita powder
  12. 2 tbsp (5 tbsp) vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Baking sheet
  • Large skillet

INSTRUCTIONS

1
Roast the sweet potatoes

Preheat the oven to 425°F. Cut the sweet potatoes in half lengthwise. Place on a baking sheet and rub each half with 1 tsp vegetable oil and a pinch of salt and pepper. Roast, cut side down, until the sweet potatoes are tender, 22 to 25 minutes.

2
Prepare the corn salsa

Thinly slice the scallion. Halve the grape tomatoes. Halve lime(s), juice one half (1 lime), and cut half (1 lime) into wedges. In a medium bowl, add the corn kernels, sliced scallion, halved tomatoes, and lime juice. Add a pinch of salt and toss the corn salsa to combine.

3
Prepare the remaining produce

Mince the garlic. Destem the kale and roughly chop the leaves. Drain and rinse the black beans. In a small bowl, add the butter, raspberry preserves, and as much of the chipotle morita powder as you’d like. Mix the raspberry chipotle butter.

4
Cook the kale and beans

Heat a large nonstick skillet over medium high heat with 2 tsp (4 tsp) vegetable oil. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped kale and a pinch of salt and cook until wilted, 2 to 3 minutes. Add the black beans and cook until hot, 2 to 3 minutes. Taste and add salt as necessary.

5
Serve

Flip the roasted sweet potatoes over and lightly mash with a fork. Dollop with raspberry chipotle butter. Divide the sautéed kale and black beans between large bowls and add the raspberry chipotle sweet potatoes. Top black bean burrito bowls with corn salsa and serve with lime wedges. Enjoy!