Sweet Potato and Black Bean Bowl (View Print Version)

Roasted sweet potatoes and black beans with fresh salsa, avocado, and lime dressing for a satisfying vegetarian meal.

# 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 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - Salt and black pepper to taste

→ Lime 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

# Method:

01 - Preheat oven to 425°F.
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.
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 gives you that satisfying fullness without feeling heavy, thanks to the fiber from beans and sweet potatoes.
  • The lime dressing brightens everything and makes even leftovers taste freshly made.
  • You can prep the roasted vegetables ahead and build bowls in minutes all week long.
  • It's naturally gluten free and vegetarian, so it works for almost everyone at the table.
02 -
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those crispy caramelized edges.
  • Rinse the black beans thoroughly under cold water to remove the canning liquid, which can taste metallic and overly salty.
  • Make the dressing right before serving so the garlic stays bright and punchy instead of turning harsh.
03 -
  • Peel and cube the sweet potatoes the night before, store them in water in the fridge, and they'll roast up just as well the next day.
  • If your salsa is watery, drain it slightly before adding it to the bowl so it doesn't make everything soggy.
  • Double the dressing recipe and keep extra in a jar, it's fantastic on grain salads, tacos, and even grilled fish.
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