Spiced Black Bean Bowl with Roasted Veggies
Spiced Black Bean Bowl with Roasted Veggies
This is a perfect lunch or light dinner. It’s not only delicious and very easy to make, but it’s perfectly balanced.
There are about 3-4 servings of healthy vegetables, a nice protein profile from the beans, plus healthy fat from the tahini. The sweet and spicy carrots and sweet potatoes give the dish a nice zing, and the creamy sauce lends a healthy fat.
If you need a great way to get your vegetables and want to elevate a typical salad, give this a try.
Let us know how you enjoy it!
Serves 3 – 4.
Ingredients:
2 cups leafy organic greens (kale, spinach, or chard) – use baby greens or lightly chop.
1 can organic black beans, drained and rinsed
1/2 to 1 teaspoon organic avocado oil
1 large sweet potato, cubed small
2 large carrots, chopped small
Small organic red onion, chopped
1 teaspoon organic garlic, minced
1 teaspoon Chili Lime Seasoning – if you don’t have it, use chili powder to taste
Optional: slice an avocado and place 1/3 on each plate.
Tahini Lemon Sauce:
¼ cup organic tahini
¼ cup filtered water
1 tablespoon organic lemon juice
Himalayan sea salt & pepper to taste
Method:
1. Toss chopped sweet potato, carrot, and red onion in avocado oil and chili lime seasoning.
2. Spread the vegetableson a parchment lined baking sheet and bake for 30 minutes at 400 degrees F, flipping halfway.
3. While the vegetables are baking, heat oil in a skillet and sauté black beans with garlic for a few minutes.
4. To make the tahini lemon sauce, whisk together tahini, water and lemon. Add more lemon juice or salt as needed to taste.
5. Assemble each serving in a bowl with a base of leafy greens, top with the sautéed black beans, roasted veggies, and finish with a drizzle of lemon tahini sauce.
6. Store the components separately so that they can be warmed up as desired.
