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Easy • Vegetarian

Black Bean & Sweet Potato Bowls

These vibrant and satisfying bowls are packed with roasted sweet potatoes, spiced black beans, and fresh toppings for a healthy meal.

Prep
15 min
Cook
25 min
Servings
4
Level
Easy
Black Bean & Sweet Potato Bowls

Looking for a meal that's both nourishing and packed with flavor? These Black Bean & Sweet Potato Bowls hit all the right notes! They're hearty, colorful, and completely customizable, making them a fantastic option for meal prep or a healthy, delicious weeknight dinner. Get ready for a burst of Southwestern-inspired goodness!

Ingredients

Yield: 4 servings

Roasted Sweet Potatoes

  • 2 medium sweet potatoes, peeled and Diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • Salt and black pepper to taste

Spiced Black Beans

  • 1 tbsp olive oil
  • 1/2 small onion, chopped
  • 1 clove garlic, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper to taste

For Serving

  • 2 cups cooked rice (brown or white)
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced
  • Plain Greek yogurt or sour cream (optional)
  • Salsa or hot sauce (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). On a large baking sheet, toss diced sweet potatoes with 1 tbsp olive oil, chili powder, cumin, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.

  2. Step 2

    While sweet potatoes roast, prepare the black beans. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.

  3. Step 3

    Add the rinsed and drained black beans, vegetable broth, cumin, smoked paprika, and cayenne pepper (if using) to the saucepan. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has slightly reduced and the beans are heated through and flavorful. Season with salt and pepper to taste.

  4. Step 4

    To assemble the bowls, divide the cooked rice among four serving bowls. Top each with a generous portion of roasted sweet potatoes and spiced black beans.

  5. Step 5

    Garnish with fresh cilantro and diced avocado. Add a dollop of Greek yogurt or sour cream and a drizzle of salsa or hot sauce if desired. Serve immediately.

Tips

  • Add a squeeze of lime juice to the finished black beans or bowls for a brighter flavor.
  • For added crunch, sprinkle with toasted pumpkin seeds or tortilla strips.
  • Roast other veggies like bell peppers or corn alongside the sweet potatoes for more texture and flavor.

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