Sweet Potato Black Bean Bowl (Printer Friendly)

Roasted sweet potatoes and black beans with fresh salsa, avocado, and tangy lime dressing.

# What You Need:

→ 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

# How to Make It:

01 - Set oven to 425°F.
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.
03 - Spread seasoned vegetables on a baking sheet in a single layer. Roast for 25 to 30 minutes, turning halfway through, until sweet potatoes are tender and golden.
04 - Mix lime juice, 2 tablespoons olive oil, honey or maple syrup, minced garlic, and a pinch of salt in a small bowl. Whisk until well combined.
05 - Heat 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 lime dressing over assembled bowl.
08 - Garnish with cilantro and extra lime wedges. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you fussed over it all day.
  • You can prep everything ahead and assemble bowls right before eating, making it perfect for meal prep Sunday or feeding hungry friends.
  • The combination of textures and flavors keeps you satisfied without any heavy feeling afterward.
02 -
  • Don't skip rinsing your canned beans—it removes excess sodium and starch, making them taste fresher and preventing a gluey texture in your bowl.
  • The lime dressing is what elevates this from a simple veggie bowl to something genuinely craveable, so don't be tempted to use bottled dressing instead.
03 -
  • Don't crowd your baking sheet when roasting—the vegetables need space to caramelize, not steam, so use two sheets if necessary.
  • Taste your lime dressing before serving and adjust with more lime for brightness or honey for balance, since limes vary in acidity.
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