Roasted sweet potato and black bean bowls with lime rice

Name: Roasted sweet potato and black bean bowls with lime rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 3 g garlic powder; 2 avocado; 3 limes; 15 g fresh coriander; 420 ml drinking water; 240 g canned black bean, drained and rinsed; 125 ml olive oil; 30 g mayonnaise; 3 g mild American chili powder spice blend; 20 g runny honey; 2 g onion powder; 900 g sweet potatoes; 1 small red onion; 1 fresh jalapeño; ≈ ¼ tsp ground black pepper; 185 g dry long-grain white jasmine rice; 125 g rocket; 6 g fine salt

Main course
American
Oven-baked

Spiced sweet potato roasts while the rice cooks by absorption. Black beans, avocado and rocket complete the bowls, finished with a sweet, tangy dressing.

Active time30 min

Cooking30 min

Total1 h

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Ingredients

2 avocados
3 limes
15 g fresh coriander
900 g sweet potatoes
1 small red onion
1 fresh jalapeño
125 g rocket
3 g garlic powder
420 ml drinking water
240 g canned black beans, drained and rinsed
125 ml olive oil
30 g mayonnaise
20 g runny honey
2 g onion powder
≈ ¼ tsp ground black pepper
185 g dry long-grain white jasmine rice
6 g fine salt
3 g mild American chili powder spice blend

Preparation

Step completed · 1
Heat the oven to 200 °C conventional. Peel the sweet potatoes. Cut into cubes about 2.5 cm across. On a baking tray lined with baking paper, toss with 30 ml oil, 2 g chili spice blend, the onion and garlic powders, 2 g salt and 0.25 g pepper. Spread in a single layer. Roast for about 25–30 min, turning halfway, until browned and tender in the centre.
Step completed · 2
While the sweet potatoes roast, put the rice, all the water, 5 ml oil and 2 g salt in a saucepan. Bring to a gentle simmer, cover and lower the heat. Cook gently for about 12–15 min until the rice is tender and the water absorbed. Meanwhile, wash, halve and squeeze the limes. Strain and measure 60 ml juice for the dressing, then 15 ml for the rice. Wash and dry the coriander, remove thick stalks then chop. Fluff the cooked rice with a fork and fold in the coriander and the juice set aside for the rice.
Step completed · 3
Whisk the lime juice measured for the dressing with the mayonnaise, honey, remaining 1 g chili spice blend, 2 g salt and 0.25 g pepper in a bowl. Gradually whisk in the remaining 90 ml oil until smooth.
Step completed · 4
Drain and rinse the beans, then weigh them drained. Peel and thinly slice the red onion. Wash the jalapeño, remove its stalk and seeds, then slice thinly. Pick over, wash and dry the rocket. Halve the avocados, remove stones and skins, then dice the flesh. Divide the warm rice, roasted sweet potato, beans, onion, jalapeño, avocado and rocket between bowls. Spoon over all the dressing and serve immediately.

Allergens

Eggs
Mustard

Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration