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Easy • Vegetarian

Spicy Black Bean & Sweet Potato Bowls

Wholesome and vibrant, these plant-based bowls combine roasted sweet potatoes, spicy black beans, and fresh toppings.

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

Looking for a meal that's satisfying, colorful, and packed with nutrients? These Spicy Black Bean & Sweet Potato Bowls are exactly what you need! They're incredibly customizable, making them perfect for meal prep or a quick, healthy dinner. With a harmonious blend of sweet, spicy, and savory flavors, you'll feel great after every bite.

Ingredients

Yield: 4 servings

For the Sweet Potatoes

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

For the Spicy Black Beans

  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped
  • 1 bell pepper (any color), diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup vegetable broth
  • 1-2 tablespoons adobo sauce from canned chipotles (or more to taste)
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt to taste

For Serving (Optional Toppings)

  • Cooked rice or quinoa
  • Sliced avocado
  • Fresh cilantro, chopped
  • Lime wedges
  • Plain Greek yogurt or sour cream
  • Salsa

Preparation

  1. Step 1

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

  2. Step 2

    While sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet or pot over medium heat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes.

  3. Step 3

    Stir in minced garlic, cumin, and smoked paprika, and cook for 1 minute more until fragrant.

  4. Step 4

    Add the rinsed black beans, diced tomatoes (with their juice), vegetable broth, and adobo sauce. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing flavors to meld and the sauce to thicken slightly. Season with salt to taste.

  5. Step 5

    To assemble bowls, divide cooked rice or quinoa (if using) among serving bowls. Top with roasted sweet potatoes and a generous spoonful of spicy black beans.

  6. Step 6

    Finish with your favorite toppings: sliced avocado, fresh cilantro, a squeeze of lime, and a dollop of Greek yogurt or sour cream. Serve immediately.

Tips

  • To save time, use pre-cut sweet potatoes or microwave them for a few minutes before roasting to speed up cooking.
  • Adjust the amount of adobo sauce to your preferred spice level. For a milder version, omit it or use just a tiny dash.

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