Description
Make this hearty, wholesome bowl featuring roasted spiced sweet potatoes, rice and beans, and homemade enchilada sauce. It is a simple, satisfying gluten-free meal.
Ingredients
Scale
- 4 cups sweet potatoes cubed into 1 inch cubes (2 small-to-medium sweet potatoes)
- 1–2 tablespoons olive oil avocado oil or neutral oil of choice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt more to taste
- 2 tablespoon olive oil avocado oil or neutral oil of choice, divided
- 1 cup yellow onion diced
- 1 5 oz can black beans rinsed and drained
- 2 cups cooked and warm brown rice
- 1 cup already prepared salsa
- 2 tablespoons jalapeño seeded and finely chopped
- squeeze of fresh lime juice optional
- 3 tablespoons olive oil
- 3 tablespoons gluten-free all-purpose flour
- 2 teaspoons ground chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 2 tablespoons gluten-free plain tomato paste
- 2 cups gluten-free vegetable broth
- 1 teaspoon apple cider vinegar
- Black pepper to taste
- gluten-free tortilla of choice
- chopped fresh cilantro for garnish
- Avocado
Instructions
- Cook your brown rice using your preferred method.
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Place sweet potatoes in a large bowl, add about 1 tablespoon of olive oil, cumin, chili powder and salt. Toss to combine.
- Place sweet potatoes in a single layer on baking sheet and bake for 25 minutes, or until tender and edges are crispy. Set aside.
- While the sweet potatoes roast, heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chopped onion and cook, stirring often, until the onion is tender and translucent, about 5-7 minutes.
- Add jalapeño and saute 1-2 minutes.
- Add cooked rice, black beans and salsa. Stir to combine and cook over medium heat for about 7-10 minutes until well heated. Remove from heat.
- Squeeze lime juice over the mixture if you want extra tang.
- Measure the flour and spices into a small bowl and place your tomato paste near the stove.
- In a medium-sized pot over medium heat, warm 3 tablespoons of oil until shimmering.
- Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.
- Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Lower heat to a simmer, whisking often, for about five minutes, until the sauce has thickened a bit.
- Remove from heat, then whisk in the vinegar and season to taste with black pepper. Set aside.
- In each bowl, add roasted sweet potatoes, a large scoop or two of rice and beans, 1/2 an avocado and a gluten-free tortilla if using.
- Serve enchiladas sauce on the side or drizzle over rice and beans. Serve.
Notes
- The enchilada sauce keeps well in the refrigerator for several days and works great with chickpeas for another meal.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 15
- Protein: 15
- Cholesterol: 0
Keywords: Gluten-Free Sweet Potato Black Bean Bowl, Gluten Free Recipes, Gluten Free Dinner, Healthy Gluten Free Recipes, Easy Dinner Recipes, Clean Eating Recipes, Gluten Free Meal Prep, sweet potato, black bean, vegetarian bowl