Roasted Sweet Potato & Black Bean Bowl

Roasted Sweet Potato & Black Bean Bowl
Roasted Sweet Potato & Black Bean Bowl

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Roasted Sweet Potatoes

2 lb.

sweet potatoes, peeled and diced into 1-inch cubes

Rice and Bean


onion, diced

2 cans (15.5 oz. each)

GOYA® Black Beans, drained and rinsed

Cilantro Lime Dressing


Greek yogurt

1 tsp.

lime zest

¼ cup

finely chopped fresh cilantro



avocados, halved, pitted, peeled and sliced

10 oz.

crumbled GOYA® Queso Fresco

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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.

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