Sweet Potato and Black Bean Bowl (Print)

Roasted sweet potatoes and black beans with fresh vegetables, avocado, and lime dressing for a nutritious vegetarian meal.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • It turns humble pantry staples into something that looks like it came from a trendy cafe.
  • The roasted sweet potatoes get crispy edges that contrast beautifully with creamy avocado and tangy lime.
  • You can prep the vegetables ahead and assemble bowls in minutes throughout the week.
  • It satisfies that craving for something fresh and hearty at the same time.
02 -
  • Don't peel the sweet potatoes if you're in a rush, leaving the skin on adds texture and fiber, plus it saves time.
  • If your avocado isn't ripe yet, let it sit in a paper bag with a banana overnight to speed things up.
  • Toss the vegetables halfway through roasting or the bottoms will burn while the tops stay pale.
  • Taste your dressing before drizzling, every lime is different and you may need an extra squeeze or pinch of salt.
03 -
  • Cut your sweet potato cubes the same size so they roast evenly, I aim for about three-quarter-inch pieces.
  • Use a rimmed baking sheet to catch any drips from the vegetables, and line it with parchment paper for easier cleanup.
  • If your salsa is watery, drain off some of the liquid before adding it to the bowl so it doesn't make everything soggy.
  • Make extra dressing and store it in the fridge, it's great on grain salads, tacos, or drizzled over roasted chicken throughout the week.
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