Sweet Potato Black Bean Bowl (Printable Version)

Roasted sweet potatoes with black beans, fresh vegetables, and tangy lime dressing for a satisfying, fiber-packed 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

→ Garnish

19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges for serving

# Step-by-Step Directions:

01 - Set oven temperature to 425°F.
02 - Toss sweet potato cubes, bell pepper, and red onion with 2 tablespoons olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
03 - Spread seasoned vegetables on a baking sheet in single layer. Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and golden brown.
04 - Combine lime juice, 2 tablespoons olive oil, honey or maple syrup, minced garlic, and pinch of salt in small bowl. Whisk until well combined.
05 - Heat black beans in small saucepan over low heat for 3 to 4 minutes, stirring occasionally.
06 - Divide mixed salad greens among four bowls. Top each with roasted vegetables, warmed black beans, cherry tomatoes, fresh salsa, and avocado slices.
07 - Drizzle bowls with lime dressing. Garnish with fresh cilantro and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but feels genuinely nourishing, so you won't feel guilty enjoying seconds.
  • Everything comes together in under an hour, and most of that time is the oven doing the work for you.
  • The lime dressing is the secret weapon that makes every component taste more vibrant and alive.
02 -
  • Don't cut your sweet potatoes too small or they'll cook into a mushy mess—keep them chunky enough to hold their shape but small enough to cook through.
  • Make the lime dressing first while the oven preheats, so you're not scrambling at the end, and whisk it one more time right before drizzling because the oil and citrus love to separate.
03 -
  • Don't be shy with the spices on the vegetables—they should smell aromatic and earthy when they come out of the oven, and that's your sign they're seasoned properly.
  • If you're meal prepping, keep the components separate and assemble only what you're eating that day, because the greens will wilt and the avocado will brown if stored in the finished bowl.
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