The Low-Glycemic Powerhouse: Sweet Potato and Black Bean Bowls

Calling all health-conscious foodies! Are you looking for a delicious, satisfying meal that’s kind to your blood sugar? Look no further than these Low-Glycemic Sweet Potato and Black Bean Bowls. Packed with vibrant flavors and wholesome ingredients, these bowls are a nutritional powerhouse that will keep you energized all day long.

Here’s what you’ll need:

• For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and chopped into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• For the Black Beans:

• 1 (15-ounce) can black beans, rinsed and drained
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• For the Bowl Assembly:

• 1 cup cooked quinoa or brown rice
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese (optional)
• Chopped fresh cilantro
• Lime wedges, for serving
• For the Cilantro Lime Dressing (Optional):

• 1/4 cup fresh cilantro leaves
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 clove garlic, minced
• Salt and pepper to taste

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). In a large bowl, toss the sweet potato cubes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread the sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.

Step 2: Season the Black Beans

While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add the black beans, cumin, garlic powder, salt, and pepper. Sauté for 5-7 minutes, or until heated through.

Step 3: Assemble the Bowls

Divide the cooked quinoa or brown rice between two bowls. Top each bowl with roasted sweet potatoes, black beans, avocado slices, cherry tomatoes, and crumbled feta cheese (if using).

Step 4: Make the Cilantro Lime Dressing (Optional)

Combine all ingredients for the dressing in a blender or food processor and blend until smooth. Drizzle the dressing over the bowls.

Step 5: Garnish and Serve

Sprinkle fresh cilantro over the bowls and serve with lime wedges for squeezing.

Tips:

• For a smoky flavor, add a pinch of smoked paprika to the sweet potatoes.
• Don’t have quinoa or brown rice? You can use cauliflower rice, chopped lettuce, or any other base of your choice.
• Get creative with your toppings! Add other chopped vegetables, chopped fresh herbs, or a dollop of Greek yogurt for extra protein.
• Make these bowls ahead of time for a quick and easy lunch or dinner. Simply store the components in separate containers in the refrigerator and assemble them when you’re ready to eat.

Enjoy these delicious and nutritious Low-Glycemic Sweet Potato and Black Bean Bowls! They’re the perfect way to fuel your body and satisfy your taste buds.