Earth-Friendly Sweet Potato and Black Bean Bowl with Roasted Veggie Medley & Dill Sauce
Ingredients:
For the Bowl:
1 large sweet potato, peeled and cubed
1 zucchini, sliced
1 red bell pepper, chopped
1 red onion, chopped
1 tablespoon olive oil
Salt and black pepper to taste
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 can (15 oz) black beans, drained and rinsed
2 cups cooked brown rice or quinoa
1 ripe avocado, sliced (for topping)
Fresh parsley or cilantro (for garnish)
For the Dill Sauce:
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill (or 1 tsp dried)
1 garlic clove, grated
Salt and pepper to taste
1 tablespoon olive oil
Instructions:
Step 1: Roast the Vegetables
Preheat the oven to 425°F (220°C).
Place sweet potatoes, zucchini, bell pepper, and red onion on a baking sheet.
Drizzle with olive oil; season with salt, pepper, cumin, and smoked paprika. Toss to coat.
Roast for 25–30 minutes, stirring halfway, until tender and slightly caramelized.
Step 2: Make the Dill Sauce
In a small bowl, mix Greek yogurt, mayonnaise, lemon juice, dill, garlic, olive oil, salt, and pepper until smooth. Chill until ready to serve.
Step 3: Assemble the Bowls
Add a base of brown rice or quinoa to each bowl.
Top with roasted vegetables, black beans, and avocado slices.
Drizzle generously with dill sauce and sprinkle with fresh herbs.
Step 4: Serve
Serve warm or at room temperature for a hearty, satisfying plant-based meal.
Additional Tips:
Customization: Feel free to add other veggies like carrots, broccoli, or cauliflower based on your preference.
Spice it Up: Add some chili flakes or a dash of hot sauce for a kick of heat.
Storage: This bowl keeps well in the fridge, making it perfect for meal prep!
Vegan Option: Substitute Greek yogurt and mayonnaise with plant-based alternatives for a fully vegan dish.
This bowl is not only healthy but incredibly flavorful and fulfilling. Enjoy your cooking