Black Bean Burrito Bowls
with Raspberry Chipotle Sweet Potatoes & Corn Salsa
- 2 sweet potatoes
- 1 scallion
- 4 oz grape tomatoes
- 2 lime
- 1 cup corn kernels
- 2 garlic cloves
- 6 oz Lacinato kale
- 13.4 oz black beans
- 2 tbsp vegan butter
- 2 tbsp raspberry preserves
- ½ tsp chipotle morita powder
- 2 tbsp (5 tbsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Baking sheet
- Large skillet
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.
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.
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.
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.
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!