Sweet Potato and Black Bean Bowl (Print Version)

Roasted sweet potatoes and black beans with fresh vegetables and zesty lime dressing create a satisfying, nutritious 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 ounces) 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

# How to Make It:

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

# Additional Tips::

01 -
  • Nutrient-Dense: Packed with vitamins from sweet potatoes and high-fiber black beans.
  • Easy to Prepare: Simple roasting and assembly steps suitable for any skill level.
  • Vibrant Flavors: The combination of smoked paprika, cumin, and lime dressing creates a professional-quality taste at home.
02 -
  • Vegan Adaptation: Use maple syrup instead of honey in the lime dressing for a strictly plant-based meal.
  • Meal Prep Hack: Store the roasted vegetables and dressing separately to keep the salad greens crisp if eating later.
  • Allergen Safety: Always double-check labels on canned beans and store-bought salsa to ensure they are gluten-free and free of additives.
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