Sweet Potato Black Bean Bowl (Print Version)

Fiber-rich bowl with roasted sweet potatoes, black beans, fresh vegetables, 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

→ 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

# 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 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 bowls. Top with roasted vegetables, black beans, cherry tomatoes, fresh salsa, and avocado slices.
07 - Drizzle with lime dressing. Garnish with cilantro and extra lime wedges. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you spent way more time than you actually did.
  • The roasted vegetables get this golden, slightly crispy edge that makes the whole bowl feel satisfying instead of just healthy.
  • You can prep most of it ahead and assemble right before eating, making it perfect for meal prep or last-minute dinners.
02 -
  • Slice your avocado literally minutes before assembling—it browns fast and brown avocado tastes somehow both mushy and bitter.
  • Don't skip rinsing the canned beans; that starchy liquid is what makes them taste metallic and dull.
  • Make the dressing first so the flavors have time to meld together, and you can taste and adjust before it goes on the bowl.
03 -
  • Don't crowd your baking sheet when roasting—if vegetables are too packed, they steam instead of caramelize, and you lose all that golden, crispy edge.
  • A squeeze of lime juice right at the end, after everything is assembled, brightens the whole bowl in a way that's almost magical.
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