Sweet Potato Black Bean Bowl (Printable)

Roasted sweet potatoes and black beans with fresh salsa, avocado, and zesty lime dressing for a vibrant, fiber-rich 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 and Seasoning

09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon chili powder
13 - Salt and black pepper to taste

→ Dressing

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

→ Garnish

19 - 0.25 cup fresh cilantro, chopped
20 - Lime wedges for serving

# Directions:

01 - Preheat oven 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. Spread mixture evenly on a baking sheet in a single layer.
03 - Roast for 25 to 30 minutes, turning halfway through, until sweet potatoes are tender and edges are golden brown.
04 - While vegetables roast, combine lime juice, 2 tablespoons olive oil, maple syrup, minced garlic, and pinch of salt in a small bowl. Whisk until well combined and set aside.
05 - Heat black beans in a small saucepan over low heat for 3 to 4 minutes, stirring occasionally until warmed through.
06 - Divide salad greens equally among four bowls. Top each with roasted vegetables, warmed black beans, cherry tomatoes, fresh salsa, and avocado slices.
07 - Drizzle lime dressing over each bowl. Garnish with fresh cilantro and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • Everything roasts on one pan while you chop a few fresh things, so cleanup is almost nonexistent.
  • The sweet potato gets caramelized edges that taste like candy next to the tangy lime dressing.
  • You can double the batch and eat well all week without getting bored.
02 -
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, use two pans if you need to.
  • Let the sweet potatoes roast undisturbed for the first 15 minutes before flipping, moving them too early prevents those crispy caramelized edges.
  • Taste the dressing before you drizzle it, lime juice can vary in tartness so you might need an extra teaspoon of honey to balance it out.
03 -
  • Roast an extra batch of sweet potatoes and keep them in the fridge, they're great tossed into salads, grain bowls, or scrambled eggs all week.
  • If your avocado isn't quite ripe, leave it out and add a dollop of sour cream or Greek yogurt instead for creaminess.
  • Make a double batch of the lime dressing and use it on grilled chicken, fish tacos, or as a marinade, it keeps well and brightens up almost anything.
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