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Sweet Potato Bowls with Black Beans

This recipe is indicative of the kind of easy to execute and nutritionally complete meals you'll find in Power Plates, a new plant-based cookbook from our friend and past collaborator, Gena Hamshaw. Gena is the creator of The Full Helping, a blog that has been on the forefront of promoting a healthy plant-based lifestyle since the very early days of blogging. 

We're honoured to call Gena a friend, and are so excited to bring you this delicious recipe! Featuring our easy to cook Flourist Black Beans, these bowls will satisfy the heartiest of appetites. 

Sweet Potato Bowls with Black Beans

Sweet Potatoes 
3 medium sweet potatoes, scrubbed or diced
1 ½ tbsp neutral vegetable oil
½ tsp smoked paprika
1 tsp ground cumin
½ tsp cayenne pepper

2 tsp coconut oil
1 cup white or brown basmati rice, rinsed
2 cups water
1 tsp finely grated lime zest
1 tbsp freshly squeezed lime juice
¼ tsp salt
¼ cup chopped fresh cilantro

Black Beans
1 ½ cups cooked Flourist Black Beans
2 tbsp finely chopped red onion
1 small jalapeño chile, seeded and finely chopped
Pinch of ground cumin
2 tbsp freshly squeezed lime juice
1 small Hass avocado, pitted, peeled, and chopped
Salt and freshly ground black pepper to taste 

5 cups firmly packed baby greens, such as spinach, arugula, or romaine

Hemp Chimichurri Sauce
¼ cup shelled hemp seeds
6 tbsp freshly squeezed orange juice
1 tbsp freshly squeezed lime juice
1 ½ tbsp red wine vinegar
2 tbsp olive oil
1 cup firmly packed fresh parsley
½ cup firmly packed fresh cilantro
1 clove garlic, coarsely chopped
½ tsp salt
¼ tsp freshly ground black pepper 

To make the chimichurri sauce, combine the hemp seeds, orange juice, lime juice, vinegar, oil, parsley, cilantro, garlic, salt, and pepper in a blender (preferably a high-speed blender) and process until smooth. If the sauce is thicker than you’d like, add water, 1 tbsp at a time, to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the sauce will keep for 5 days.)

To prepare the sweet potatoes, preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper. In a large bowl, toss the sweet potatoes with the oil until evenly coated. Sprinkle with the paprika and cumin, season with salt and cayenne, and toss again. Spread the sweet potatoes evenly on the lined baking sheet and bake for 30 to 35 minutes, until tender and browning at the edges.

Meanwhile, to make the rice, heat 1 tsp of the oil in a medium pot over medium-low heat. Add the rice and cook, stirring constantly, for 2 to 3 minutes, until the rice smells nutty and toasted. Stir in the water and bring to a boil over medium-high heat. Lower the heat, cover, and simmer for about 15 minutes for white basmati or about 40 minutes for brown basmati, until all of the liquid has been absorbed. Remove from and heat and stir in the remaining 1 tsp coconut oil, the lime zest and juice, and the salt. Fold in the cilantro just before serving.

To prepare the black beans, put all of the ingredients in a medium bowl and stir gently to combine. Taste and adjust and seasonings if desired. 

Assemble the Bowls 
To serve, divide the greens among four bowls and top each with one-quarter of the sweet potatoes, rice, and bean mixture. Drizzle with the chimichurri sauce and serve right away.

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