I work outside the home two days a week and I try really hard not to have to order lunch when I’m in the office. Ordering lunch out is a quick way to spend money I had no intention of spending. And often at work it gets busy and I find myself eating cold soup or a soggy salad that I paid $10 for. But when you pack your own lunch (even 2 days a week) it’s easy to get stuck in a rut, so I’m always looking for new ways to make lunch a meal that I look forward too rather than one I’m obligated to eat so that avoid getting hangry. These sweet potato and black bean bowls have been known to raise a few eyebrows in the office and have led to lots of requests for the recipe.
Southwest Sweet Potato and Black Bean Bowls
2 Medium sized sweet potatoes – diced (I buy the pre-cut sweet potatoes)
1 Can black beans rinsed and drained
4 TBSP Extra Virgin Olive Oil
1 TSP Cumin
1 TSP Paprika
1/8 Teaspoon cayenne pepper
1 clove garlic minced
1 Cup frozen corn
3 TBSP Honey
Juice of 1 lime
1 Cup Farro
1 Avocado
Cheddar cheese optional
Toss diced Sweet potatoes with 3 TBSP olive oil, cayenne pepper, paprika, cumin, salt and pepper roast in the oven at 425 degrees for 20 minutes. Cook Farro according to package directions. While they are cooking place garlic and 1 TBSP olive oil in a large skillet, after about a minute add black beans, corn, lime juice and honey and cook on medium for about 5 minutes. Remove sweet potatoes from oven and add to skillet stirring to combine heat for 2-3 minutes. Place cooked and drained farro in each bowl and top with sweet potatoes, beans and corn. Top each bowl with fresh avocado and cheddar cheese.
This recipe makes about 4 southwest sweet potato and black bean bowls. Perfect for a simple meal or a great option for lunch. If you are not familiar with farro it’s an ancient grain that in my opinion is better than the ever trendy quinoa. According to my husband it looks like honey bunches of oats. It’s a great substitute for rice in just about any recipe.
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