Sweet Potato Black Bean Bowl (Printable Version)

Roasted sweet potatoes with smoky spices, black beans, fresh vegetables, avocado, and zesty lime dressing come together in this nutritious, satisfying bowl.

# What You 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 ounces) black beans, drained and rinsed

→ Spice & 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

# How-To Steps:

01 - Preheat oven to 425 degrees Fahrenheit.
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 lime wedges, and serve immediately.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent all afternoon in the kitchen.
  • Those roasted sweet potatoes get crispy edges while staying creamy inside, which honestly changes everything.
  • You can prep most of it ahead and assemble right before eating, making weeknight dinners feel less chaotic.
02 -
  • Avocado oxidizes quickly, so don't slice it until you're actually ready to assemble—I learned this the hard way with brown, sad avocado waiting in a bowl.
  • The dressing makes all the difference; don't skip it or substitute with a bottled version, because that fresh lime and garlic is what ties everything together.
03 -
  • Cut your sweet potatoes into similar-sized pieces so everything roasts at the same rate—odd-sized chunks mean some parts burn while others stay undercooked.
  • Don't rinse your canned beans under cold water if you're going to warm them; the starchy liquid helps them hold together as you heat them gently.
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