Sweet Potato Black Bean

Why You’ll Love This Recipe

This recipe is naturally vegan, gluten-free, and loaded with fiber, protein, and antioxidants. It’s budget-friendly, easy to prepare, and highly customizable with your favorite spices, herbs, and add-ins. Whether served in a bowl, stuffed in a tortilla, or over rice, it delivers delicious comfort with a healthy twist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and diced

• Cooked black beans (canned or homemade)

• Olive oil

• Onion, diced

• Garlic, minced

• Ground cumin

• Chili powder

• Smoked paprika

• Salt and pepper

• Fresh cilantro (optional, for garnish)

• Lime juice (optional, for added zest)

directions

1. Preheat oven to 400°F (200°C).

2. Toss the diced sweet potatoes in olive oil, salt, pepper, and half of the cumin, chili powder, and paprika.

3. Spread on a baking sheet and roast for 25–30 minutes, or until tender and slightly crispy.

4. In a skillet over medium heat, sauté the onion in a little olive oil until translucent, about 5 minutes.

5. Add the garlic and cook for 1 more minute.

6. Stir in the black beans and remaining spices. Cook for 3–4 minutes, until heated through.

7. Add the roasted sweet potatoes to the skillet and stir gently to combine.

8. Taste and adjust seasoning with salt, pepper, or lime juice.

9. Garnish with chopped cilantro if desired and serve warm.

Servings and timing

This recipe serves 4 and takes approximately 40 minutes from start to finish.

Variations

• Add corn or diced bell peppers for extra color and flavor.

• Use chipotle powder instead of chili powder for a smoky heat.

• Mix in cooked quinoa or rice to turn it into a hearty bowl.

• Serve with avocado or guacamole for a creamy contrast.

• Add shredded cheese or sour cream if not keeping it vegan.

• Turn it into a wrap or taco filling with tortillas and salsa.

• Top with a fried egg for a protein-packed breakfast option.

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheat in a skillet over medium heat or in the microwave until warmed through.

• This dish can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned black beans for this recipe?

Yes, canned black beans work perfectly—just drain and rinse them before use.

Can I make this dish ahead of time?

Absolutely, it stores well and the flavors continue to develop, making it great for meal prep.

Do I need to peel the sweet potatoes?

Peeling is optional; leaving the skin on adds more fiber and texture.

What if I don’t have all the spices listed?

You can simplify with just salt, pepper, and a bit of cumin or use a taco seasoning blend.

Can I make this oil-free?

Yes, roast the sweet potatoes without oil and sauté using vegetable broth or water.

Is this recipe suitable for freezing?

Yes, it freezes well for up to 2 months. Reheat in a skillet or microwave.

Can I add greens to this recipe?

Yes, stir in spinach or kale toward the end of cooking until just wilted.

How spicy is this dish?

It’s mildly spiced, but you can adjust the heat by increasing or reducing the chili powder.

Can I use white potatoes instead of sweet potatoes?

Yes, but sweet potatoes add a unique sweetness that balances the dish.

What are good serving suggestions for this recipe?

Serve it in tacos, over rice or quinoa, in a burrito bowl, or as a hearty side.

Conclusion

Sweet Potato Black Bean is a simple yet satisfying dish that offers big flavor and excellent nutrition. Whether you’re looking for a meatless meal or a vibrant side, this recipe brings versatility, warmth, and nourishment to your table.

Sweet Potato Black Bean

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty, plant-based dish combining roasted sweet potatoes and black beans, seasoned with flavorful spices, perfect for a main dish, side, or taco filling.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Roasting & Sautéing
• Cuisine: American

Ingredients

2 large sweet potatoes, peeled and diced

2 cups cooked black beans (canned or homemade)

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt, to taste

Black pepper, to taste

Fresh cilantro, chopped (optional, for garnish)

Lime juice (optional, for added zest)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, salt, pepper, and half of the cumin, chili powder, and paprika.
3. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, until tender and slightly crispy.
4. In a skillet over medium heat, sauté the diced onion in a little olive oil until translucent, about 5 minutes.
5. Add the minced garlic and cook for another 1 minute.
6. Stir in the black beans and the remaining cumin, chili powder, and paprika. Cook for 3-4 minutes, until heated through.
7. Add the roasted sweet potatoes to the skillet and stir gently to combine.
8. Adjust seasoning with salt, pepper, or lime juice to taste.
9. Garnish with chopped cilantro, if desired, and serve warm.

Notes

• Add corn or bell peppers for extra color and flavor.
• For a smoky heat, swap chili powder for chipotle powder.
• Mix in quinoa or rice for a more filling meal.
• Top with avocado, guacamole, or shredded cheese if not keeping it vegan.
• This dish works great as a wrap or taco filling with tortillas and salsa.
• Top with a fried egg for a protein-packed breakfast option.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 0mg