Sweet Potato Black Bean Bowl (Print Version)

Fiber-rich bowl with roasted sweet potatoes, black beans, fresh vegetables, and tangy lime drizzle

# Ingredient List:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cubed
02 - 1 red bell pepper, diced
03 - 1 small red onion, sliced
04 - 1 ripe avocado, sliced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh salsa
07 - 2 cups mixed salad greens

→ Legumes

08 - 1 can (15 oz) black beans, drained and rinsed

→ Spice & Seasoning

09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - Salt and black pepper to taste

→ Dressing

14 - Juice of 2 limes
15 - 2 tablespoons olive oil
16 - 1 tablespoon honey or maple syrup
17 - 1 garlic clove, minced
18 - Pinch of salt

→ Garnishes

19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges for serving

# Steps:

01 - Set oven to 425°F (220°C).
02 - Toss sweet potato cubes, bell pepper, and red onion with 2 tablespoons olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper. Spread in single layer on baking sheet.
03 - Roast for 25-30 minutes, turning halfway through, until sweet potatoes are tender and golden brown.
04 - Combine lime juice, 2 tablespoons olive oil, honey or maple syrup, minced garlic, and salt in small bowl. Whisk until well combined.
05 - Heat black beans in small saucepan over low heat for 3-4 minutes, stirring occasionally.
06 - Divide salad greens among serving bowls. Top with roasted vegetables, warm black beans, cherry tomatoes, fresh salsa, and avocado slices.
07 - Drizzle lime dressing over bowls. Garnish with fresh cilantro and serve with lime wedges immediately.

# Helpful Hints:

01 -
  • It uses pantry staples and whatever vegetables you have on hand, so you can make it without a special grocery run.
  • The roasted sweet potatoes get crispy on the outside and creamy inside, which makes every bite satisfying.
  • You can meal prep the components ahead and assemble fresh bowls all week without getting bored.
  • The lime dressing is bright and tangy enough to make even leftovers taste like a restaurant dish.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, which means no crispy edges and a mushy texture.
  • Slice the avocado at the very end because it browns quickly once exposed to air, and brown avocado ruins the look of an otherwise vibrant bowl.
  • If your salsa is too watery, drain off some of the liquid before adding it to the bowl so it doesn't make everything soggy.
03 -
  • Cut your sweet potato cubes to a uniform size so they roast evenly, otherwise some pieces will burn while others stay raw in the center.
  • Toss the greens with a little dressing before adding the toppings so every layer has flavor, not just the top.
  • If you're meal prepping, make a double batch of roasted vegetables because they're great on their own as a side dish or tossed into grain bowls all week.
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