Sweet Potato Black Bean Bowl

1 ½ cups Forward Greens Micro Broccoli

1 15.25 oz can black beans, drained and rinsed
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Sweet Potatoes:

Cooking spray

1 tsp kosher salt

1 tsp chili powder

½ tsp smoked paprika

½ tsp garlic powder

¼ tsp cayenne pepper

1 tbsp olive oil

3 large sweet potatoes, peeled and diced into1 inch cubes

 

Garlic Tahini Sauce:

⅓ cup ice

Water

½ cup tahini

6 garlic cloves

2 tbsp lemon juice

½ tsp kosher salt

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1. Preheat oven to 425 degrees F. Grease a rimmed baking sheet with cooking spray.
2. Toss sweet potatoes with all spices and oil until evenly coated. Spread out in a single layer on the prepared baking sheet. Bake in preheated oven for 15 minutes, toss, then bake for another 10 minutes until browned.
3. While the sweet potatoes are baking, make the tahini sauce. Fill a ⅓ cup measuring cup with ice, then fill with cold water until it reaches the top. Add the ice water, tahini, garlic cloves, lemon juice, and salt to a blender and blend until completely smooth. Thin with more cold water if desired.
4. Divide the roasted potatoes and black beans between 4 bowls. Drizzle a generous amount of the garlic tahini sauce over the top. Divide the Micro Broccoli between the 4 bowls and serve.
5. Leftover garlic tahini sauce can be stored in a jar or tupperware container in the fridge for up to 2 weeks.