Sweet Potato Black Bean Bowl (Printable Version)

Roasted sweet potatoes, black beans, fresh veggies, and lime dressing create a satisfying, colorful bowl perfect for lunch or dinner.

# Needed Ingredients:

→ 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 and 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

# Preparation Steps:

01 - Preheat oven to 425°F (220°C).
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 serve with lime wedges immediately.

# Expert Advice:

01 -
  • It tastes indulgent and colorful enough to feel like a treat, but your body actually thanks you afterward.
  • Everything comes together in under an hour, which means you can pull this off on a Tuesday night without losing your mind.
  • The lime dressing is tangy enough to make you forget you're eating something good for you.
02 -
  • Don't skip rinsing the canned beans, or they'll leave a bitter, metallic film on your palate that no amount of lime can fix.
  • Add the avocado right at the end, just before eating, because it browns faster than you'd think and loses all its appeal if it sits around getting sad.
03 -
  • Make the lime dressing ahead of time and keep it in a jar; it actually gets better as the flavors marry together, and you'll use it on everything.
  • If you're meal prepping, roast the vegetables and store them separately from the greens and avocado, then assemble fresh each time you eat so nothing gets soggy or oxidized.
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