Sweet Potato Black Bean Bowl (Printable)

Roasted sweet potatoes and black beans with fresh vegetables, creamy avocado, and zesty lime dressing for a nutritious, vibrant meal.

# Components:

→ 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 & Seasoning

09 - 2 tbsp olive oil
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - Salt and black pepper to taste

→ Dressing

14 - Juice of 2 limes
15 - 2 tbsp olive oil
16 - 1 tbsp maple syrup
17 - 1 garlic clove, minced
18 - Pinch of salt

→ Garnishes

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

# Steps:

01 - Preheat oven to 425°F
02 - Toss sweet potato cubes, bell pepper, and red onion with 2 tbsp 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, 2 tbsp olive oil, 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 extra lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour and actually tastes like you spent way more time on it than you did.
  • You can prep everything ahead and assemble in minutes, making it perfect for meal prep without the boring repetition.
  • The lime dressing is bright enough to make you feel alive, and the creamy avocado keeps it from feeling too virtuous.
02 -
  • Don't overcrowd the baking sheet when roasting—your vegetables need space to caramelize, not steam themselves into mushiness.
  • The avocado is a secret weapon for richness, but add it right before eating because it browns fast and nobody wants a mealy slice.
03 -
  • Assemble your bowls in the order listed—greens first, warm vegetables next, cold salsa and tomatoes last—so the heat distribution is perfect and cold elements stay cold.
  • If you're making this for meal prep, keep the dressing and avocado separate and combine everything on the day you're eating it so textures stay interesting.
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