Sweet Potato Black Bean Bowl

Brighten up your meal routine with this vibrant Sweet Potato and Black Bean Bowl. A harmonious blend of roasted vegetables, protein-rich legumes, and creamy avocado, this fiber-filled dish is a nutritional powerhouse. Whether you are prepping for a busy week or sitting down for a relaxed dinner, these Tex-Mex inspired flavors are sure to satisfy.

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The beauty of this bowl lies in the contrast between the warm, spiced sweet potatoes and the cool, fresh salsa and greens. The zesty lime dressing adds a refreshing acidity that perfectly complements the smokiness of the paprika and cumin.

Ingredients

• Vegetables: 2 large sweet potatoes (peeled and cubed), 1 red bell pepper (diced), 1 small red onion (sliced), 1 ripe avocado (sliced), 1 cup cherry tomatoes (halved), 1 cup fresh salsa (store-bought or homemade), 2 cups mixed salad greens
• Legumes: 1 can (15 oz / 425 g) black beans, drained and rinsed
• Spice & Seasoning: 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, Salt and black pepper to taste
• Dressing: Juice of 2 limes, 2 tbsp olive oil, 1 tbsp honey or maple syrup, 1 garlic clove (minced), Pinch of salt
• Garnishes: 1/4 cup fresh cilantro (chopped), Lime wedges for serving

Instructions

Step 1

Preheat oven to 425°F (220°C).

Step 2

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.

Step 3

Roast for 25–30 minutes, turning halfway through, until sweet potatoes are tender and golden.

Step 4

Meanwhile, mix lime juice, olive oil, honey (or maple syrup), minced garlic, and a pinch of salt in a small bowl to make the dressing. Whisk until well combined.

Step 5

Warm black beans in a small saucepan over low heat for 3–4 minutes, stirring occasionally.

Step 6

To assemble, divide salad greens among bowls. Top with roasted vegetables, black beans, cherry tomatoes, fresh salsa, and avocado slices.

Step 7

Drizzle with lime dressing.

Step 8

Garnish with cilantro and extra lime wedges. Serve immediately.

Zusatztipps für die Zubereitung

Ensure your sweet potato cubes are uniform in size to guarantee even cooking. For the best texture, don't overcrowd the baking sheet; this allows the vegetables to roast and caramelize rather than steam. If you prefer a smoother dressing, you can pulse the ingredients in a small blender.

Varianten und Anpassungen

This recipe is incredibly versatile. You can swap the sweet potatoes for roasted butternut squash or add a base of cooked quinoa or brown rice for extra heartiness. For a vegan-friendly version, simply use maple syrup instead of honey. For extra protein, feel free to top your bowl with grilled chicken or seared tofu.

Serviervorschläge

Garnish with a generous handful of fresh cilantro and provide extra lime wedges for squeezing. This dish pairs wonderfully with a crisp Sauvignon Blanc or a light, refreshing Mexican lager. Serve it immediately while the roasted vegetables are still warm for the best experience.

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Enjoy this wholesome meal knowing it is as good for your body as it is for your taste buds. Each serving contains approximately 420 calories, 17g of fat, 62g of carbohydrates, and 10g of protein. Bon appétit!

Recipe Questions & Answers

→ Can I prepare the roasted vegetables ahead of time?

Yes, roast the sweet potatoes and vegetables up to 3 days in advance. Store in an airtight container in the refrigerator and reheat gently before assembling bowls. The lime dressing can also be made 2-3 days ahead—keep it chilled and give it a quick whisk before serving.

→ What toppings work well with this bowl?

Fresh cilantro, extra lime wedges, and a dollop of Greek yogurt or sour cream add creaminess. For crunch, try crushed tortilla chips, toasted pumpkin seeds, or pickled red onions. A sprinkle of crumbled queso fresco or cotija cheese complements the Southwest flavors beautifully.

→ How do I store leftovers?

Store components separately in airtight containers for up to 4 days. Keep the dressing and avocado separate from the roasted vegetables and beans. When ready to eat, reheat the vegetables briefly and assemble fresh. The dressed greens are best enjoyed immediately but can be stored for 1-2 days if kept undressed.

→ Can I make this dish vegan?

Absolutely. Simply replace the honey in the lime dressing with pure maple syrup or agave nectar. Skip any cheese garnishes. The bowl remains naturally satisfying with plant-based protein from the black beans and healthy fats from the avocado and olive oil.

→ What other grains can I add?

Quinoa, brown rice, or farro pair excellently with these flavors. Cook about 1 cup dry grains according to package instructions and add a generous scoop to each bowl. These additions transform the meal into an even more hearty dinner and provide extra sustained energy.

→ How can I add more protein?

Grilled chicken breast, shrimp, or steak strips work wonderfully. For vegetarian options, try pan-seared tofu, roasted chickpeas, or a fried egg on top. Even without additions, the black beans provide 10 grams of protein per serving—quite substantial for a plant-based bowl.