Sweet Potato and Black Bean Bowl (Printable Version)

Roasted sweet potatoes and black beans with fresh vegetables, creamy avocado, and tangy lime dressing for a wholesome meal.

# Ingredient List:

→ 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 & 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 Steps:

01 - Preheat oven to 425°F (220°C).
02 - Toss sweet potato cubes, bell pepper, and red onion with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet in a single layer.
03 - Roast for 25 to 30 minutes, turning halfway through, until sweet potatoes are tender and golden brown.
04 - Mix lime juice, olive oil, honey or maple syrup, minced garlic, and a pinch of salt in a small bowl. Whisk until well combined.
05 - Warm 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 with lime dressing. Garnish with cilantro and extra lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • You can prep everything ahead and assemble just before eating, making it perfect for busy weekdays or meal prep Sunday.
02 -
  • Don't crowd the baking sheet when roasting, or your vegetables will steam instead of caramelize—give them space and they'll reward you with crispy edges.
  • Make the dressing ahead of time if you want, but add the avocado slices only right before serving or they'll brown and lose their creamy appeal.
03 -
  • Let your sweet potatoes cool for a minute or two after roasting before building the bowl—it keeps the avocado from getting warm and mealy.
  • Double the dressing recipe and use it on salads all week; it's bright enough to make plain greens exciting.
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