Sweet Potato and Black Bean Bowl (Printable)

Roasted sweet potatoes and black beans with fresh veggies, avocado, and tangy lime dressing.

# 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 oz) 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

# Steps:

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 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 - Combine lime juice, 2 tablespoons 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. Serve immediately.

# Expert Tips:

01 -
  • It's colorful and filling without making you feel sluggish afterward, which honestly changed how I think about lunch.
  • Everything comes together in one oven, so your kitchen doesn't explode into chaos.
  • You can prep components ahead and assemble whenever hunger strikes, making weeknight dinners actually manageable.
02 -
  • Don't add the avocado until you're actually ready to eat, or it'll oxidize and turn an unappetizing brown within minutes.
  • The dressing is what pulls the bowl together, so make it with actual lime juice, not the bottled stuff—the difference is genuinely noticeable.
03 -
  • Don't skip rinsing the canned beans; it removes excess sodium and makes a real difference in the final taste.
  • The lime dressing is acidic enough to keep everything bright, so don't be shy with it.
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