Sweet Potato Black Bean Bowls with Creamy Chipotle Sauce
A packed grain bowl loaded with plant protein and dripping in a lucious smoky-spicy sauce.
Servings 4 bowls
Ingredients
- 1 cup dry quinoa or brown rice
- 2 cups water or vegetable broth
- 1 lb frozen broccoli florets
- 3 medium orange sweet potatoes
- 1 14-oz can of black beans, drained and rinsed (use two cans if you want more beans per bowl)
- 1 bunch kale, stems removed and chopped
- 1/2 bunch cilantro, chopped
- 2 avocados, chopped
Optional Tofu
- 16 oz super firm tofu (optional)
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce
Chipotle Sauce
- 1/4 cup tahini
- 1/3 cup water
- 2 tablespoons frozen orange juice concentrate
- 1 small clove garlic
- 1 tablespoon maple syrup
- 1/2 tsp salt
- 1 TBSP sauce from a can of chipotle peppers in adobo sauce, (see note), or 1 use chipotle pepper
Instructions
- Preheat the oven to 425 degrees. Peel and chop the sweet potatoes into 1/2 inch cubes. Place on a baking sheet and toss with a little olive oil, if desired, and salt and pepper.
- If making the tofu, cut the block into cubes, and toss in a bowl with the soy sauce and nutritional yeast. Place on half of the other baking sheet, with the broccoli on the other side. Toss the broccoli with a little oil and salt and pepper, too.
- Bake for 15 minutes, then stir broccoli and bake again for 15 more minutes, until sweet potatoes and broccoli are fork tender and tofu is golden brown.
- Meanwhile, add the quinoa to a pot with the water or vegetable broth. Bring to a simmer and turn to low heat, then set the timer for 10 minutes. Remove from heat and let it rest and finish cooking, until it's fluffy.
- Next, make the sauce by combining all the ingredients into a food processor and running it until it's smooth. Taste and add more chipotle sauce/ another pepper if you want it hotter/spicier.
- Prepare the kale. Wash it and run your fingers down the stem to take the leaves off. Chop it, and set it in a skillet on the stove. Add a couple tablespoons of water, and cook it for just a couple minutes until it's bright green and starting to shrink. Season with salt and pepper if desired.
- Make the bowls by assembling quinoa, kale, tofu, broccoli, black beans, avocados, and sweet potato and drizzling with delicious creamy chipotle sauce! Add chopped cilantro on top if you'd like.
Notes
You can find chipotle peppers in adobo sauce in the Hispanic foods section of a grocery store. They have a delicious smoky, sweet, spicy flavor. You only need to use a little bit of the sauce from the can. Lay the rest of the chipotle peppers on a plate and freeze. Once frozen, transfer to a zip-top bag and keep in the freezer to use one pepper at a time for recipes.
