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Sweet Potato Black Bean Power Bowls

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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.

Ingredients

  1. 2 medium sweet potatoes, peeled and diced
  2. 2 tbsp olive oil
  3. 1 tsp smoked paprika
  4. 1 tsp ground cumin
  5. ½ tsp garlic powder
  6. Salt and black pepper, to taste
  7. 1 can (15 oz) black beans, drained and rinsed
  8. 1 tsp olive oil or splash of broth
  9. ½ tsp cumin
  10. ½ tsp chili powder
  11. Juice of ½ lime
  12. 2 cups cooked brown rice, quinoa, or farro
  13. 2 cups baby spinach or mixed greens
  14. 1 cup cherry tomatoes, halved
  15. 1 cup shredded red cabbage
  16. 1 avocado, sliced
  17. Fresh cilantro or parsley, chopped (optional)
  18. Lime wedges, for serving
  19. 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.

  1. 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.
  2. Assemble bowls: Start with a base of cooked grain and greens. Add roasted sweet potatoes, black beans, tomatoes, cabbage, and avocado.
  3. 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.

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