Name: Sweet Potato and Black Bean Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can (15 oz) black beans, drained and rinsed; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper, to taste; 1 cup cooked quinoa or rice (optional); 1/2 cup corn kernels (fresh or frozen); 1/4 cup cilantro, chopped (optional); 1 ripe avocado, peeled and pitted; 1/4 cup Greek yogurt or sour cream; 2 tablespoons lime juice; 1 tablespoon olive oil; 1 clove garlic, minced; Salt and pepper, to taste

Jump to Recipe·Print Recipe

If you’re in the mood for a meal that’s comforting, filling, and packed with flavor, these Sweet Potato and Black Bean Bowls are just what you need. Think tender roasted sweet potatoes, perfectly seasoned black beans, and a delicious blend of toppings—all piled into a bowl that’s hearty enough to satisfy your hunger and light enough to keep you feeling great. The combination of sweet, savory, and a hint of spice is what makes these bowls so irresistible. Whether you’re craving a nutritious lunch or a cozy dinner, this recipe has you covered. Trust me, once you dig into these bowls, you’ll want to make them on repeat!

Why You’ll Love Sweet Potato and Black Bean Bowls

Here’s why these bowls are going to become your new favorite:

Nutritious & Hearty: With protein-packed black beans, fiber-filled sweet potatoes, and plenty of fresh veggies, this bowl is as nutritious as it is satisfying. It’s the kind of meal that fuels your body and leaves you feeling good.

Flavor Explosion: The roasted sweet potatoes have just the right amount of caramelization, and the black beans are perfectly seasoned. Add some zesty toppings, and each bite is a flavor explosion you won’t forget.

Quick and Easy: No need for complicated steps—just roast, assemble, and enjoy. It’s an incredibly easy meal to throw together, making it perfect for busy weeknights.

Customizable: The beauty of this recipe is how easily you can personalize it. Love avocado? Toss some on top. Want more heat? Add some jalapeños or hot sauce. This recipe is flexible enough to fit your taste preferences.

Meatless & Vegan-Friendly: This dish is entirely plant-based, making it a fantastic option for anyone following a vegan or vegetarian diet. But don’t worry, even meat-eaters will love it!

Ingredients

Here’s what you’ll need to make your delicious Sweet Potato and Black Bean Bowls:

Sweet Potatoes: Roasted sweet potatoes are the base of this bowl. They add a natural sweetness and a hearty texture that complements the other ingredients perfectly.

Black Beans: A great source of protein and fiber, black beans provide a rich, savory flavor that pairs so well with the sweet potatoes.

Olive Oil: Used for roasting the sweet potatoes, olive oil helps achieve a crispy, golden texture.

Cumin & Chili Powder: These two spices are key to bringing out the deep, warm flavors in the black beans and sweet potatoes.

Garlic Powder: For that savory depth, garlic powder adds a nice touch of flavor without being overpowering.

Avocado: Creamy avocado is the perfect topping, adding richness and a refreshing contrast to the roasted ingredients.

Lime: A squeeze of lime at the end brightens up the bowl and gives it a nice zesty kick.

Fresh Cilantro (optional): For a burst of freshness, cilantro makes a lovely garnish that adds color and flavor.

Toppings (optional): Feel free to add any other toppings you like, such as salsa, Greek yogurt, shredded cheese, or hot sauce.

(Note: the full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Now let’s make this tasty, filling bowl!

Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized cubes. Toss them with olive oil, cumin, chili powder, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes, flipping halfway through, until they’re golden and tender.

Step 2: Heat the Black Beans
While the sweet potatoes are roasting, drain and rinse the black beans. Heat them in a saucepan over medium heat. Add a pinch of cumin and chili powder, along with a squeeze of lime juice, to season the beans. Stir occasionally and let them warm through for about 5 minutes.

Step 3: Assemble the Bowls
Once the sweet potatoes are done, it’s time to assemble! Start with a base of roasted sweet potatoes and top with a generous portion of seasoned black beans. Add any additional toppings you like, such as sliced avocado, a sprinkle of fresh cilantro, and a drizzle of lime juice.

Step 4: Serve and Enjoy
Serve these bowls immediately, while everything is warm and delicious. Dig in, and enjoy the explosion of flavors in every bite!

Nutrition Facts

Servings: 4
Calories per serving: 350
Fat: 15g
Carbs: 50g
Protein: 9g
Fiber: 11g
Sugar: 6g

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

How to Serve Sweet Potato and Black Bean Bowls

These Sweet Potato and Black Bean Bowls are incredibly versatile and can be served with a variety of sides. Here are a few ideas:

Side Salads: Pair the bowls with a fresh green salad dressed with a light vinaigrette for a refreshing contrast to the warm, roasted flavors.

Tortilla Chips: If you’re in the mood for something crunchy, serve these bowls with tortilla chips on the side for some added texture.

Rice or Quinoa: Want to make the meal even heartier? Serve the bowls over a bed of rice or quinoa for a satisfying, complete dish.

Salsa or Guacamole: Add a scoop of salsa or guacamole for extra flavor and texture. It’ll complement the sweet potatoes and black beans perfectly.

Additional Tips

Make It Spicy: If you like a little heat, add sliced jalapeños or a drizzle of your favorite hot sauce on top.

Prep Ahead: Roast the sweet potatoes and season the black beans ahead of time. Store them separately in the fridge for up to 3 days. Then, just assemble the bowls when you’re ready to eat.

Use Leftovers: These bowls are perfect for meal prep. Simply store leftover components in airtight containers in the fridge for an easy meal later in the week.

Vegan Toppings: Want to keep it vegan? Skip the cheese and Greek yogurt, and load up on extra avocado, salsa, or vegan sour cream.

FAQ Section

Q1: Can I use a different type of beans?
A1: Absolutely! You can swap the black beans for pinto beans, kidney beans, or chickpeas if you prefer.

Q2: Can I make this ahead of time?
A2: Yes! The roasted sweet potatoes and seasoned black beans can be made ahead of time and stored in the fridge for up to 3 days. When you’re ready to eat, just warm everything up and assemble the bowls.

Q3: Can I add meat to this recipe?
A3: Definitely! You can add grilled chicken, ground turkey, or beef if you’d like to include some meat. It’ll complement the flavors beautifully.

Q4: How do I store leftovers?
A4: Store any leftovers in separate airtight containers in the fridge. The sweet potatoes and black beans will keep for about 3 days.

Q5: Can I freeze the sweet potatoes or black beans?
A5: You can freeze both the roasted sweet potatoes and the black beans. Just store them in freezer-safe containers for up to 3 months. Reheat when ready to use.

Conclusion

These Sweet Potato and Black Bean Bowls are the perfect combination of flavor, nutrition, and comfort in one delicious meal. With hearty roasted sweet potatoes, protein-packed black beans, and plenty of fresh toppings, this dish is as satisfying as it is versatile. Whether you’re looking for a quick lunch, a cozy dinner, or a meal prep option, this recipe has everything you need. So go ahead, give it a try—you’ll be amazed at how such simple ingredients can create something so satisfying!