Sweet Potato Black Bean Bowl (Printable)

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

# 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 & 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°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 - Mix 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 serving bowls. Top with roasted vegetables, black beans, cherry tomatoes, fresh salsa, and avocado slices.
07 - Drizzle each bowl with lime dressing.
08 - Garnish with cilantro and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes restaurant-quality without the fuss or guilt.
  • One bowl gives you fiber, protein, and healthy fats all in the same place, so you actually feel satisfied for hours afterward.
  • Roasting the vegetables yourself means you control the seasoning and get those caramelized edges that make all the difference.
02 -
  • Don't skip roasting the vegetables—boiling or steaming them gives you mushy, bland results, but roasting at high heat creates caramelization and actual flavor.
  • The dressing can be made up to a day ahead and stored in the fridge, which means you can prep more of this bowl in advance than you'd think.
  • If your avocado is hard when you're ready to eat, it won't ripen faster no matter what you do, so plan ahead and buy one that yields slightly to gentle pressure.
03 -
  • If you're batch-prepping for the week, roast your vegetables and make the dressing ahead, but keep the greens, avocado, and cilantro separate and add them fresh right before eating.
  • The lime dressing stays bright and fresh-tasting for three days in the fridge, which means you can use it on other bowls, salads, or even grilled fish if you want to extend the magic.
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