Save It These Sweet Potato Black Bean Power Bowls with Avocado Crema deliver everything I crave in a weeknight dinner: bold flavor, vibrant colors, and nourishing ingredients layered into a meal that feels as good as it tastes. I love how these bowls pack roasted sweet potato and creamy black beans alongside crisp veggies and a tangy green crema for a dinner that powers you up and keeps you satisfied.
The first time I made these was after a busy workday when I needed something fast and filling yet nourishing. My family loved customizing their bowls and it’s now a regular in our rotation.
Ingredients
- Sweet potatoes: add hearty sweetness and are best when firm and smooth skinned
- Olive oil: provides a robust flavor and helps with roasting
- Smoked paprika: infuses a deep smokiness opt for true Spanish paprika for a rich aroma
- Ground cumin: brings an earthy warmth essential for a southwestern flavor
- Salt and black pepper: balance and highlight all the flavors
- Black beans: offer satiating plant protein go for a can with low sodium and rinse well
- Quinoa or brown rice: creates a hearty grain base use quinoa for extra protein
- Cherry tomatoes: bring juicy freshness pick firm and brightly colored ones
- Corn kernels: add a sweet pop and work well from fresh frozen or canned
- Red onion: gives zesty crunch slice thinly for mildness
- Mixed greens or baby spinach: boost the nutrition and look for crisp greens
- For the Avocado Crema
- Avocado: provides creamy richness and try to use one that yields to gentle pressure
- Plain Greek yogurt or dairy free yogurt: lends body and a subtle tang
- Lime juice: brightens and balances the crema
- Fresh garlic: adds punch but use a small clove or the flavor may overpower
- Fresh cilantro: adds herbaceous flavor snip right before use
- Salt and black pepper: finish and balance
- Water: ensures the crema blends to a pourable consistency
- Optional Toppings
- Fresh cilantro leaves: for an extra herbal kick
- Sliced jalapeno: for heat choose vibrant green peppers
- Lime wedges: for extra zing
- Pumpkin seeds: add crunch and a toasty element
Instructions
- Preheat the Oven:
- Set your oven to 425 degrees Fahrenheit or 220 degrees Celsius to ensure a high heat for caramelizing the sweet potatoes this step kickstarts the entire bowl with a deep roasted flavor
- Prep and Roast the Sweet Potatoes:
- Toss your sweet potato cubes with olive oil smoked paprika cumin salt and pepper use your hands to coat each cube make sure they glisten and are evenly spiced then spread in a single layer on a parchment lined baking sheet for even roasting flip halfway through for golden edges and a creamy inside
- Blend the Avocado Crema:
- While the potatoes are roasting combine avocado Greek yogurt lime juice garlic cilantro and seasonings in a blender blend until completely smooth and bright green drizzle in water as needed for a creamy pourable sauce scrape the sides a few times for best results
- Warm the Black Beans:
- If preferred gently heat the beans in a saucepan on medium just until warmed through do not overcook or let them dry out add a splash of water if needed
- Build the Power Bowls:
- Start each bowl with a generous handful of greens or spinach then layer on roasted sweet potatoes warm black beans fluffy quinoa or rice halved tomatoes corn and thinly sliced red onion arrange them attractively for maximum color and crunch
- Top with Crema and Garnishes:
- Generously drizzle avocado crema over the assembled bowls scatter cilantro jalapeno lime or pumpkin seeds for flair and freshness
- Serve and Enjoy:
- Dive in while everything is warm and the veggies are crisp this meal is best enjoyed fresh but holds up well for meal prep too
Save It The avocado crema might steal the show for me its fresh creamy tang ties the whole bowl together My kids ask for extra on the side and I always oblige since it is just so good My favorite memory is letting everyone build their own bowl at the table and marveling at their colorful creations
Storage Tips
These bowls work beautifully for meal prep Store roasted sweet potatoes black beans cooked grains and chopped veggies separately in airtight containers The avocado crema should be stored in a jar with plastic wrap pressed directly on the surface to prevent browning It is best eaten within two days If packing for lunch assemble just before serving or early in the morning
Ingredient Substitutions
Swap quinoa or brown rice for cauliflower rice for a lighter bowl No black beans on hand pinto beans or even chickpeas make great subs If cilantro is not to your taste try fresh parsley and use dairy free yogurt to make the crema vegan
Serving Suggestions
Serve with tortilla chips on the side for crunch or scoop leftovers into a warm tortilla for a wrap These bowls pair nicely with a chilled glass of Sauvignon Blanc or a tangy hibiscus iced tea Great for picnics potlucks and family dinners
The Power Bowl Craze
These bowls draw inspiration from both southwestern grain bowls and classic burrito bowls The blend of sweet potato beans and avocado represents a modern American twist on comfort food High in nutrients and naturally gluten free they also fit into many wellness focused diets
Seasonal Variations
Try adding roasted brussels sprouts in winter Fresh grilled corn or zucchini in summer Toss in pomegranate seeds for a winter holiday twist
Success Stories
Friends have told me this recipe makes lunch so much more exciting It is a go to for vegetarians at family gatherings and everyone raves about the creamy avocado sauce I have brought leftovers on cross country trips and enjoyed them as a picnic meal with zero complaints
Freezer Meal Conversion
The sweet potatoes and black beans both freeze well for a head start To freeze roast a double batch of sweet potato and portion the extras into bags The beans can be frozen too Thaw and assemble with fresh veggies and crema for a last minute nutritious dinner
Save It Finish with extra lime or cilantro if you like Enjoy building your own nutritious creation with every bowl
Common Questions About Recipes
- → Can I substitute the quinoa or rice?
Yes, you can swap quinoa or rice for cauliflower rice to lower carbs, or choose another grain you prefer.
- → Is this dish suitable for vegans?
Absolutely—just use a dairy-free yogurt for the avocado crema to keep everything plant-based.
- → What toppings work well with these bowls?
Try fresh cilantro, sliced jalapeño, lime wedges, or pumpkin seeds for extra flavor and texture.
- → How can I add more protein?
Consider adding grilled chicken or tofu to boost the protein content according to your preference.
- → Can I prepare elements in advance?
Yes, the sweet potatoes and avocado crema can be made ahead. Assemble bowls just before serving for freshness.