Sweet Potato Black Bean Bowl (Print Version)

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

# What You’ll 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

→ Spices and Seasonings

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 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.
03 - Spread seasoned vegetables on a baking sheet in a single layer and 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 bowls. Top with roasted vegetables, black beans, cherry tomatoes, fresh salsa, and avocado slices.
07 - Drizzle lime dressing over each bowl. Garnish with cilantro and serve with lime wedges immediately.

# Expert Hints:

01 -
  • It comes together faster than you'd expect, which means weeknight dinner doesn't feel like a production.
  • The lime dressing is so addictive you'll find yourself drizzling it on everything else you eat that week.
  • Roasting the vegetables transforms them into something almost sweet and caramelized, nothing like raw food fatigue.
02 -
  • Slice the avocado right before serving or it will brown and turn bitter within an hour—I learned this the hard way by prepping a batch for meal prep and watching them oxidize by lunchtime.
  • The lime dressing tastes better when you let the garlic sit in the lime juice for a minute before whisking in the oil; it softens and infuses rather than biting.
03 -
  • Don't skip turning the roasted vegetables halfway through—the second half of cooking is when they caramelize and develop those crispy edges that make everything taste deeper.
  • If you're adding grilled chicken or tofu for protein, season it separately with the same spice blend so it tastes intentional rather than like an afterthought.
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