Sweet Potato and Black Bean Bowl (Printer-friendly)

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

# What You'll 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 - 0.5 teaspoon smoked paprika
12 - 0.5 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

→ Garnish

19 - 0.25 cup fresh cilantro, chopped
20 - Lime wedges for serving

# How To Make It:

01 - Set oven to 425°F and allow to reach full temperature.
02 - In a large bowl, combine sweet potato cubes, bell pepper, and red onion. Drizzle with olive oil and toss with cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.
03 - Spread seasoned vegetables in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and golden brown.
04 - While vegetables roast, whisk together lime juice, olive oil, honey or maple syrup, minced garlic, and salt in a small bowl until fully combined.
05 - Heat black beans in a small saucepan over low heat for 3 to 4 minutes, stirring occasionally until warmed through.
06 - Distribute salad greens evenly among four bowls. Top each with roasted vegetables, warmed black beans, cherry tomatoes, fresh salsa, and avocado slices.
07 - Drizzle lime dressing over each bowl and garnish with fresh cilantro. Serve with lime wedges.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, and leftovers taste even better the next day.
  • You get that satisfying crunch, creaminess, and brightness all in one bowl without feeling weighed down.
  • It's the kind of meal that looks fancy enough to impress but honest enough that you'll make it on a random Wednesday.
02 -
  • Don't wait to add the avocado—it browns quickly, and nobody wants that oxidized look in their bowl.
  • The dressing is the secret weapon; it tastes mild until you taste it together with everything else, and suddenly the whole thing clicks into place.
03 -
  • Prep your components in advance and store them separately—this bowl is perfect for meal prep because you assemble it fresh right before eating.
  • The dressing keeps for a few days in the fridge, so making extra means you have a jump-start on tomorrow's bowl.
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