Chipotle-Lime Roast
This portion layers a rich base of beans, sweet potato, edamame, carrots, avocado, and peanuts with a smoky chipotle-lime finish. It is bold, roasty, and balanced with a fresh citrus pop.
Ingredients
Base prep (1 portion)
- Light red kidney beans (dry), 18 g
- Diced sweet potatoes (frozen), 55 g
- Edamame, shelled (frozen), 38 g
- Sliced carrots (frozen), 85 g
- Diced avocados (frozen), 30 g
- Dry roasted peanuts (salted), 14 g
- Salt (iodized), 1/8 tsp
Seasoning (per portion)
- Smoked paprika, 1/4 tsp
- Chipotle powder, 1/8 tsp
- Ground cumin, 1/8 tsp
- Garlic powder, 1/8 tsp
- Lime juice, 1 1/2 tsp
- Olive oil (finish), 1 tsp
1. Base prep
- Soak + cook the beans (less loss + safe): Soak in lots of water 8–12 hours, drain and rinse, add fresh water to cover by 2–3 inches, boil hard on high heat for 10 minutes (big, nonstop bubbles), then lower heat and simmer 20–30 minutes until soft; drain the water and use the beans.
- Air fryer (best nutrient retention): Preheat to 200°C / 390°F. Put sweet potatoes, edamame, and carrots in a bowl, add salt, then sprinkle 1–2 tsp water over them and toss to coat. Air fry 10–14 minutes, shaking halfway.
- Combine: Toss the cooked beans with the hot vegetables and peanuts. Let the mixture cool 2 minutes, then add the frozen avocado and gently fold so it softens without mashing.
2. Season and finish
- Warm a skillet over medium heat. Add smoked paprika, chipotle powder, cumin, and garlic powder. Toast 15–20 seconds until fragrant.
- Add the base mixture to the pan and toss until heated through.
- Do once, right before eating: Squeeze in lime juice, then finish with olive oil. Toss well and serve.
Chef’s Notes
- Toasting the spices first gives a deeper, roasted aroma.
- If you like more heat, add a pinch of extra chipotle at the end.
- Lime juice goes in last so the brightness stays sharp.
- Spices and citrus are listed with calories rounded to 0.
- Meal prep (cook today, eat by day 4): Cool fast, then store in airtight containers in the fridge. Keep avocado and lime separate and add on the day you eat. Reheat in the microwave with 1–2 tsp water, cover loosely, and heat until hot; squeeze in lime juice and finish with oil right before eating.
Calories tracking
| Item | Serving | kcal | Fat (g) | Carb (g) | Prot (g) | Fiber (g) | Sug (g) | Chol (mg) | Salt (mg) |
|---|---|---|---|---|---|---|---|---|---|
| Light red kidney beans (dry) | 18 g | 45 | 0 | 10.5 | 4 | 4.5 | 0.5 | 0 | 5 |
| Diced sweet potatoes (frozen) | 55 g | 40 | 0 | 9.5 | 1 | 1.5 | 3 | 0 | 15 |
| Edamame, shelled (frozen) | 38 g | 45 | 1 | 5 | 4.5 | 4 | 1 | 0 | 5 |
| Sliced carrots (frozen) | 85 g | 30 | 0 | 7 | 1 | 3 | 4 | 0 | 60 |
| Salt (iodized) | 1/8 tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 295 |
| Diced avocados (frozen) | 30 g | 50 | 4.5 | 3 | 1 | 2 | 0 | 0 | 0 |
| Dry roasted peanuts (salted) | 14 g | 80 | 7 | 2.5 | 3.5 | 1 | 1 | 0 | 75 |
| Smoked paprika | 1/4 tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Chipotle powder | 1/8 tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Ground cumin | 1/8 tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Garlic powder | 1/8 tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Lime juice | 1 1/2 tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Olive oil (finish) | 1 tsp | 45 | 5 | 0 | 0 | 0 | 0 | 0 | 0 |
| Total | 335 | 17.5 | 37.5 | 15.0 | 16.0 | 9.5 | 0 | 455 |