Why You’ll Love This Recipe
These Sweet Potato Black Bean Bowls are the ultimate comfort food with a healthy twist! The sweetness of the roasted sweet potatoes pairs perfectly with the savory black beans, and when topped with fresh veggies, creamy avocado, and your favorite dressing, you’ve got a complete meal. Packed with fiber, protein, and healthy fats, this bowl is not only delicious but will keep you feeling full and satisfied. It’s also incredibly customizable, so you can add your favorite toppings or make it your own!
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, sliced
- 1 tablespoon fresh cilantro, chopped (optional)
- ½ cup diced red onion
- Lime wedges, for serving
For the dressing (optional):
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup or agave
- 1-2 tablespoons water (to thin)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread the sweet potatoes in an even layer and roast for 25-30 minutes, or until tender and lightly browned, tossing halfway through cooking.
- Prepare the black beans and corn: While the sweet potatoes are roasting, heat the black beans and corn in a small saucepan over medium heat for about 5 minutes, until warmed through. Season with a pinch of salt and pepper, then set aside.
- Make the dressing (optional): In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water until smooth. Adjust the water amount to reach your desired dressing consistency.
- Assemble the bowls: Once the sweet potatoes are roasted, divide the sweet potatoes, black beans, and corn between bowls. Top with sliced avocado, diced red onion, and fresh cilantro (if using). Drizzle with the tahini dressing and serve with lime wedges on the side.
- Serve and enjoy: Squeeze lime juice over the top and enjoy!
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Protein Boost: Add grilled chicken, shrimp, or tofu for extra protein.
- Spicy Version: Add sliced jalapeños or drizzle some hot sauce for a kick of heat.
- Grain Base: Serve the bowl over a bed of quinoa, rice, or couscous for a heartier meal.
- Vegan Version: This recipe is already vegan, but you can also add vegan sour cream or cashew cream for extra creaminess.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the sweet potatoes, beans, and corn in a microwave-safe dish and heat for 1-2 minutes, then top with fresh toppings like avocado, cilantro, and dressing just before serving.
FAQs
1. Can I make this bowl ahead of time?
Yes, you can prep the sweet potatoes, beans, and corn in advance and store them in the fridge for 2-3 days. Assemble the bowls when you’re ready to serve, adding fresh ingredients like avocado and cilantro just before eating.
2. Can I substitute the sweet potatoes with another vegetable?
Yes, you can substitute sweet potatoes with roasted carrots, squash, or even roasted cauliflower for a similar texture and flavor.
3. How can I make this recipe spicier?
To add some heat, mix in chopped jalapeños with the black beans and corn, or drizzle your favorite hot sauce or spicy salsa over the top.
4. Can I use canned sweet potatoes?
Fresh roasted sweet potatoes work best in this recipe for texture and flavor, but you can use canned or frozen sweet potatoes in a pinch, though they might be a bit softer.
5. Can I use a different bean?
Yes! You can substitute black beans with pinto beans, kidney beans, or chickpeas for a different flavor and texture.
6. Can I make the tahini dressing without maple syrup?
Yes, you can omit the maple syrup if you prefer a more savory dressing or replace it with agave nectar or date syrup for a different level of sweetness.
7. How do I make the bowls even more filling?
For a more filling meal, add a grain base like quinoa, rice, or couscous. These grains will also add extra fiber and protein.
8. Can I use frozen corn?
Yes, you can use frozen corn. Just thaw it beforehand or heat it in the microwave for a couple of minutes before adding to the bowls.
9. How do I store leftover dressing?
Store leftover tahini dressing in an airtight container in the fridge for up to 1 week. You can also thin it out with a little more water or lemon juice if it thickens over time.
10. Can I serve this bowl warm or cold?
This bowl is versatile—you can serve it warm or cold depending on your preference. If you prefer a cold bowl, let the roasted sweet potatoes cool slightly before assembling, and serve with chilled beans and corn.
Conclusion
These Sweet Potato Black Bean Bowls are a perfect blend of flavors, textures, and nutrition. They’re versatile enough to customize with your favorite toppings and variations, making them great for any occasion. Whether you’re craving a quick weeknight dinner, meal prepping for the week, or enjoying a healthy lunch, this vibrant, filling bowl is a satisfying and wholesome choice. With the sweetness of roasted sweet potatoes, the heartiness of black beans, and the creamy avocado topping, it’s a meal that’s sure to please everyone at the table!
PrintSweet Potato Black Bean Bowls
These Sweet Potato Black Bean Bowls are a nutritious and delicious meal packed with flavor and plant-based goodness. Roasted sweet potatoes, black beans, and fresh toppings create a satisfying and healthy dish that’s perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting & Assembling
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- For the bowl:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, sliced
- 1 tablespoon fresh cilantro, chopped (optional)
- ½ cup diced red onion
- Lime wedges, for serving
- For the dressing (optional):
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup or agave
- 1–2 tablespoons water (to thin)
Instructions
Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned, tossing halfway through.
- Prepare the black beans and corn: While the sweet potatoes are roasting, heat the black beans and corn in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt and pepper, then set aside.
- Make the dressing (optional): In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust the water amount to reach your desired consistency.
- Assemble the bowls: Once the sweet potatoes are roasted, divide them, the black beans, and the corn between bowls. Top with sliced avocado, diced red onion, and fresh cilantro. Drizzle with tahini dressing and serve with lime wedges on the side.
- Serve and enjoy: Squeeze lime juice over the top and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To make the bowls more filling, add a grain base like quinoa, rice, or couscous.
- For a spicier version, add sliced jalapeños or drizzle hot sauce over the top.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
