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If you like dishes that combine the flavorful taste of sweet and savory, this delicious Roasted Sweet Potato & Black Bean Bowl is for you! It's made with two favorites: convenient, ready-to-use GOYA® Black Beans and aromatic GOYA® Jasmine Rice. Finally, it's all served in a bowl, along with cilantro-lime dressing. Enjoy this rich combination of flavors for dinner or lunch any day of the week.
Ingredients
Roasted Sweet Potatoes
2 lb.
sweet potatoes, peeled and diced into 1-inch cubes
1 tsp.
Rice and Bean
Cilantro Lime Dressing
⅓ cup
Greek yogurt
1 tsp.
lime zest
2 tbsp.
GOYA® Lime Juice
1 tbsp.
GOYA® Minced Garlic
1 tsp.
GOYA® Ground Cumin
½ tsp.
GOYA® Pure Honey
¼ cup
finely chopped fresh cilantro
Topping
2
avocados, halved, pitted, peeled and sliced
10 oz.
crumbled GOYA® Queso Fresco
Directions
Step 1
Roasted Sweet Potatoes: Preheat oven to 400°F. Toss together sweet potatoes, oil and Adobo. Bake for 20 to 25 minutes or until golden and tender.
Step 2
Meanwhile, cook rice according to package directions.
Step 3
Heat oil in skillet set over medium heat; cook onion and adobo for 3 to 5 minutes or until slightly softened. Stir in beans and 1/4 cup water; cook for 3 to 5 minutes or until beans are heated through.
Step 4
Cilantro Lime Dressing: Whisk together yogurt, lime zest, lime juice, oil, garlic, cumin, seasoning and honey. Stir in cilantro.
Step 5
Divide rice among bowls. Top with sweet potatoes and bean mixture.
Step 6
Topping: Arrange avocados over top; sprinkle with queso fresco. Drizzle with dressing.
Notes: Substitute sour cream for yogurt if preferred.
New from Goya
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