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Sweet Potato and Black Bean Bowls

A vibrant, nutritious bowl combining roasted sweet potatoes and hearty black beans, topped with zesty lime, fresh cilantro, and avocado.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Bowls
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 medium avocado, diced
  • 1 lime, juiced
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sour cream or Greek yogurt, diced tomatoes Add as desired

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper until well coated.
Roasting
  1. Spread sweet potatoes on a baking sheet in a single layer and roast for about 20-25 minutes, flipping halfway through until golden and tender.
Heating Beans
  1. While sweet potatoes roast, warm black beans in a small saucepan over medium heat and season with salt and pepper.
Assembly
  1. Assemble your bowls by starting with the base of sweet potatoes, adding a scoop of black beans, topping with diced avocado, fresh lime juice, and cilantro.
Serving
  1. Serve warm and enjoy!

Notes

Customize spice level with chili powder; try adding other veggies for extra color and nutrients; lime brightens flavors; batch cook for quick lunches.