Why You’ll Love This Recipe
These power bowls are a flavorful combination of complex carbs, plant-based protein, and fiber—making them filling, energizing, and ideal for lunch or dinner. They’re easy to customize, perfect for meal prep, and naturally vegan and gluten-free. Whether you’re craving something cozy or fresh, this bowl brings the best of both.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the roasted sweet potatoes:
- Sweet potatoes (peeled and diced)
- Olive oil
- Smoked paprika
- Ground cumin
- Garlic powder
- Salt and pepper
For the black beans:
- Cooked or canned black beans (drained and rinsed)
- Olive oil or broth
- Cumin
- Chili powder
- Salt and pepper
- Lime juice
For the bowl assembly:
- Cooked brown rice, quinoa, or farro
- Baby spinach or mixed greens
- Cherry tomatoes (halved)
- Red cabbage (shredded)
- Avocado (sliced)
- Fresh cilantro or parsley (optional)
- Lime wedges (for serving)
Optional sauce/drizzle:
- Avocado lime sauce, tahini lemon dressing, or salsa
Directions
- Roast the sweet potatoes:
- Preheat oven to 425°F (220°C).
- Toss sweet potato cubes with olive oil, paprika, cumin, garlic powder, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
- Prepare the black beans:
- Heat a small skillet over medium heat.
- Add black beans, a splash of olive oil or broth, cumin, chili powder, salt, and pepper.
- Cook for 5–7 minutes, stirring occasionally. Finish with a squeeze of lime juice.
- Assemble the bowls:
- Start with a base of cooked grain and greens.
- Top with roasted sweet potatoes, black beans, tomatoes, cabbage, and avocado.
- Drizzle with your choice of sauce or dressing.
- Garnish with fresh herbs and serve with lime wedges.
Servings and timing
This recipe yields 4 bowls.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Spicy version: Add jalapeños or hot sauce to the beans or drizzle.
- Protein boost: Add grilled tofu, tempeh, or a scoop of hummus.
- Grain swap: Use cauliflower rice for a lower-carb version.
- Tex-Mex style: Top with corn, salsa, or a vegan chipotle mayo.
- Breakfast bowl: Add a tofu scramble or chickpea egg for a morning version.
Storage/Reheating
Store components separately in airtight containers for up to 4 days in the refrigerator.
Reheat sweet potatoes, beans, and grains in the microwave or stovetop before serving.
Keep avocado and fresh greens separate until ready to serve for best freshness.
Sauces can be stored in a jar for up to 5 days.
FAQs
Can I use canned sweet potatoes?
Fresh roasted sweet potatoes are best for texture and flavor, but in a pinch, canned can be used (just skip roasting and season lightly).
Are these bowls gluten-free?
Yes, they’re naturally gluten-free. Just ensure any sauces or grains used are certified gluten-free.
Can I make this oil-free?
Yes. Roast sweet potatoes with broth or lemon juice and sauté beans in water or broth.
How can I make this bowl higher in protein?
Add quinoa, tofu, tempeh, edamame, or a scoop of lentils or nuts/seeds.
Can I eat it cold?
Yes, it’s delicious served cold or at room temperature, making it great for packed lunches.
What’s a good sauce to pair with this?
Try avocado lime dressing, tahini lemon sauce, vegan ranch, or chipotle cashew cream.
Can I meal prep these bowls?
Absolutely. Cook all components ahead of time and store separately. Assemble when ready to eat.
How do I keep the avocado fresh?
Slice right before serving or toss with lime juice and store tightly sealed to reduce browning.
What greens work best?
Spinach, arugula, kale, or mixed baby greens all work well as a fresh base.
Can I freeze the components?
Yes. Sweet potatoes, beans, and grains freeze well. Avoid freezing fresh veggies or avocado.
Conclusion
Sweet potato black bean power bowls are a balanced, flavorful meal that’s easy to prepare, deeply satisfying, and endlessly customizable. With a beautiful mix of textures and bold flavors, these bowls are perfect for busy weeknights, healthy lunches, or weekend meal prep. This is plant-powered eating at its best.
PrintSweet Potato Black Bean Power Bowls
Sweet potato black bean power bowls are hearty, colorful, and nutrient-packed meals featuring roasted sweet potatoes, seasoned black beans, fresh veggies, and a creamy drizzle over grains. Perfect for lunch, dinner, or meal prep, they’re naturally vegan and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 bowls
- Category: Bowl, Main Dish
- Method: Roasting, Stovetop
- Cuisine: Vegan, Mediterranean-Inspired
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp olive oil or splash of broth
- ½ tsp cumin
- ½ tsp chili powder
- Juice of ½ lime
- 2 cups cooked brown rice, quinoa, or farro
- 2 cups baby spinach or mixed greens
- 1 cup cherry tomatoes, halved
- 1 cup shredded red cabbage
- 1 avocado, sliced
- Fresh cilantro or parsley, chopped (optional)
- Lime wedges, for serving
- Optional drizzle: avocado lime sauce, tahini lemon dressing, or salsa
Instructions
Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Heat a skillet over medium heat. Add black beans with olive oil or broth, cumin, chili powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally. Finish with lime juice.
- Assemble bowls: Start with a base of cooked grain and greens. Add roasted sweet potatoes, black beans, tomatoes, cabbage, and avocado.
- Drizzle with sauce of choice. Garnish with herbs and lime wedges. Serve warm or chilled.
Notes
- Make it spicy by adding jalapeños or hot sauce.
- For more protein, add tofu, tempeh, or hummus.
- Swap grains with cauliflower rice for a lighter option.
- Meal prep friendly: store components separately and assemble fresh.
- Keep avocado fresh by slicing just before serving or tossing with lime juice.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg
