Sweet Potato and Black Bean Bowl (Printable Version)

Roasted sweet potatoes and black beans with fresh avocado, vegetables, and zesty lime dressing make this vibrant bowl perfect for lunch or dinner.

# 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

→ 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

# Directions:

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.
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 - Heat 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 bowls with lime dressing. Garnish with cilantro and lime wedges. Serve immediately.

# Additional Tips::

01 -
  • It comes together in under an hour and tastes like you spent way more time on it than you actually did.
  • Roasted sweet potatoes have this natural sweetness that plays beautifully against the lime and cilantro, making every bite interesting.
  • You can prep everything ahead and assemble bowls as you go, perfect for meal prep or feeding a crowd without stress.
02 -
  • Don't cut your avocado until the very last second, or it will turn brown and sad no matter how much lime juice you throw at it.
  • The lime dressing is what elevates this from "salad with beans" to something people actually remember eating—don't skip it or under-dress the bowl.
03 -
  • Don't crowd the baking sheet when roasting—give the vegetables room to actually caramelize instead of steaming in their own moisture.
  • Make the lime dressing first and taste it by itself before you add it to the bowl so you know exactly how it's going to change things.
Return