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Weeknight • Vegetarian

Spicy Black Bean and Sweet Potato Bowls

These vibrant and hearty vegetarian bowls combine seasoned roasted sweet potatoes, spicy black beans, and fresh toppings.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Spicy Black Bean and Sweet Potato Bowls

Get ready for a flavor explosion in a bowl! These Spicy Black Bean and Sweet Potato Bowls are packed with nutritious goodness and incredible taste. Sweet roasted sweet potatoes, zesty spiced black beans, and a medley of fresh toppings make for a satisfying and customizable meal. Perfect for meal prep or a quick, vibrant dinner!

Ingredients

Yield: 4 servings

For the 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

For the Black Beans

  • 1 tbsp olive oil
  • 1/2 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • Pinch of cayenne pepper (or more, to taste)
  • 1 tbsp lime juice

For Serving

  • Cooked rice or quinoa (optional)
  • Diced avocado
  • Fresh cilantro, chopped
  • Plain Greek yogurt or sour cream (optional)
  • Hot sauce (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Step 2

    In a medium bowl, toss diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp chili powder, 1/4 tsp cumin, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.

  3. Step 3

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

  4. Step 4

    Add rinsed black beans, vegetable broth, 1/2 tsp cumin, 1/4 tsp chili powder, and cayenne pepper to the saucepan. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly absorbed and the beans are heated through and flavorful. Stir in lime juice.

  5. Step 5

    To assemble bowls: Divide cooked rice or quinoa (if using) among bowls. Top with roasted sweet potatoes and spicy black beans. Garnish with diced avocado, fresh cilantro, a dollop of Greek yogurt or sour cream, and a drizzle of hot sauce, if desired.

Tips

  • For a quicker option, cook sweet potatoes in a microwave until tender before dicing and lightly pan-frying for texture.
  • Add a pinch of smoked paprika to the sweet potatoes or beans for an extra layer of smoky flavor.
  • These bowls are great for meal prep! Store components separately and assemble when ready to eat.

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