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SWEET POTATO PICO BLACK BEAN BOWL + AVOCADO LIME CREMA by @jackfruitfulkitchen🍴🌱
This bowl is packed with paprika roasted sweet potatoes, warm black beans, fluffy quinoa, fresh pico, and tender massaged kale are brought together with a cool and creamy avocado crema - YUM. 😋
Sweet Potato Black Bean Bowl 🍠
SERVES 2
1 medium sweet potato, cubed
2 tsp olive oil, divided
1/2 tsp salt and pepper
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
14 oz can black beans, warmed
1/2 C quinoa, cooked according to package
1 bunch lacinto kale, stems removed and finely chopped
1 lemon, juiced
Pico 🍅
1/2 small onion, chopped
1/2 jalapeño, finely chopped
2 tomatoes, chopped
1/2 C cilantro, chopped
1 lime, juiced
1/2 tsp garlic powder
1/2 tsp salt
Avocado Crema 🥑
1/2 ripe avocado
2 limes, juiced
1/2 jalapeño (remaining half from pico)
1 garlic clove
1/4 C cilantro
1 TBSP maple syrup
1/2 tsp salt
1/2 tsp cumin
Water to thin, if desired
1️⃣ Preheat oven to 400 and line a baking sheet with foil. Spread cubed sweet potato on sheet and drizzle with 1 tsp oil and seasonings. Roast for 25 min until crisp on edges.
2️⃣ Add kale to a bowl and drizzle with remaining oil and lemon juice. Massage for 15-30 seconds until tender. Divide between serving bowls.
3️⃣ Combine ingredients for pico and season to taste.
4️⃣ Add ingredients for crema to a blender and purée. Add water to achieve desired texture.
5️⃣ Divide cooked quinoa and beans between bowls on top of kale. Add roasted sweet potatoes, pico, and a drizzle of crema.
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