Sweet Potato Black Bean Bowls (Printable Version)
Roasted sweet potatoes, black beans, crisp veggies, and avocado crema unite for a wholesome, satisfying bowl.
# The Ingredients You'll Need:
→ For the Bowls
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - Salt and freshly ground black pepper, to taste
06 - 1 can (15 ounces) black beans, drained and rinsed
07 - 1 cup cooked quinoa or brown rice
08 - 1 cup cherry tomatoes, halved
09 - 1 cup corn kernels, fresh, canned, or thawed from frozen
10 - 1/2 small red onion, thinly sliced
11 - 4 cups mixed greens or baby spinach
→ For the Avocado Crema
12 - 1 ripe avocado, peeled and pitted
13 - 1/4 cup plain Greek yogurt (or dairy-free yogurt for vegan option)
14 - Juice of 1 lime
15 - 1 clove garlic, minced
16 - 2 tablespoons fresh cilantro, chopped
17 - Salt and freshly ground black pepper, to taste
18 - 2 to 3 tablespoons water, as needed for consistency
→ Optional Toppings
19 - Fresh cilantro leaves
20 - Sliced jalapeño
21 - Lime wedges
22 - Pumpkin seeds
# Step-by-Step Instructions:
01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and black pepper. Arrange in a single layer on the prepared baking sheet.
03 - Roast sweet potatoes in the oven for 20 to 25 minutes, turning once halfway, until golden and tender.
04 - While sweet potatoes roast, combine avocado, Greek yogurt, lime juice, garlic, cilantro, salt, and pepper in a blender or food processor. Blend until creamy, adding water one tablespoon at a time until pourable.
05 - Warm black beans in a saucepan over medium heat if preferred.
06 - Divide mixed greens or baby spinach among four bowls. Top with roasted sweet potatoes, black beans, quinoa or brown rice, cherry tomatoes, corn, and red onion.
07 - Drizzle avocado crema over each bowl and garnish with optional cilantro leaves, sliced jalapeño, lime wedges, and pumpkin seeds as desired.
08 - Serve at once while ingredients are fresh and warm.
# Additional Tips::
01 -
- Wholesome and balanced with plant-based protein and fiber
- Perfect for meal prep and quick weeknight dinners
- Naturally gluten free and easily made vegan
- Uses affordable pantry staples with room for creative variations
02 -
- Rich in fiber plant protein and vitamins thanks to sweet potato and beans
- Perfect make ahead lunch or dinner that packs well
- Leftover crema makes a great dip for veggies or tacos
03 -
- Always rinse canned beans to remove excess sodium and flavor the dressing with citrus just before serving for maximum brightness
- You can roast extra veggies alongside the sweet potato for more variety and never skip a good sprinkle of smoked paprika I have learned it adds unmatched warmth My secret for super creamy avocado crema is to use a very ripe avocado and process the sauce until absolutely silky