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Sweet Potato and Black Bean Bowl with Avocado Aioli

Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

Sweet Potatoes
  • 3 sweet potatoes washed, peeled and diced
  • 2 tbsp olive oil
  • 1 tsp salt
Black Beans
  • 1 19 oz can black beans drained and rinsed
  • 2 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • pinch garlic powder
Avocado Aioli
  • 2 ripe avocados peeled and diced
  • 1-3 cloves of garlic to taste. Add one clove at a time. Sometimes garlic is bland, other times it's downright 'kick-in-the-teeth' strong.
  • 1/4 cup plant-based mayonaise I used Hellman's Vegan
  • 2 tsp fresh lime juice
  • 2 tsp fresh lemon juice
  • salt and pepper to taste
Optional : Diced scallions and arugula

Method
 

Sweet potatoes
  1. Preheat oven at 420°
    Peel and cube 3 sweet potatoes. Toss lightly with oil and salt and roast for 30 – 40 minutes, flipping halfway through cooking time.
Black Beans
  1. Heat oil in small pot over medium heat. Sauté beans with chilli powder, paprika, garlic powder and salt for 5 minutes.
Avocado Aioli
  1. Blend all ingredients in high speed blender until smooth. Adjust garlic, salt and pepper to taste.
Combine sweet potatoes and beans in a serving bowl, drizzle with aioli and garnish with arugula and scallions (if using).