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Sweet Potato Black Bean Bowls

These Sweet Potato Black Bean Bowls combine roasted sweet potatoes, seasoned black beans, fluffy rice, fresh vegetables, avocado, and a creamy lime sauce for a colorful and satisfying meal. This versatile black beans recipe is perfect for an easy vegetarian lunch or dinner and can also be transformed into a loaded sweet potato or sweet potato black bean chili.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Sweet Potatoes
  • 2 large sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Black Beans
  • 2 cans black beans drained and rinsed
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 1 tablespoon fresh lime juice
  • For the Bowls
  • 4 cups cooked brown or white rice
  • 1 avocado sliced
  • 1 cup corn
  • 1 cup diced tomatoes
  • ½ cup shredded red cabbage
  • ¼ cup fresh cilantro chopped
  • 1 lime cut into wedges
  • Optional Sauce
  • ½ cup Greek yogurt or sour cream
  • 1 tablespoon lime juice
  • 1 tablespoon hot sauce
  • 1 teaspoon honey
  • Pinch of salt

Method
 

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
  3. Spread the sweet potatoes in a single layer on the baking sheet.
  4. Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
  5. Meanwhile, heat olive oil in a skillet over medium heat.
  6. Add minced garlic and cook for about 30 seconds until fragrant.
  7. Add the black beans, cumin, chili powder, smoked paprika, and salt. Cook for 5–7 minutes, stirring gently.
  8. Remove the beans from the heat and stir in fresh lime juice.
  9. Prepare the rice if you are not using cooked or leftover rice.
  10. For the optional sauce, whisk together Greek yogurt, lime juice, hot sauce, honey, and salt.
  11. Divide the warm rice between four bowls.
  12. Add roasted sweet potatoes and seasoned black beans.
  13. Top with avocado, corn, tomatoes, red cabbage, and cilantro.
  14. Drizzle with the lime sauce and serve with fresh lime wedges.

Notes

 
Sweet potatoes: Cut them into similar-sized pieces so they roast evenly.
Black beans: Canned black beans make this recipe quick and convenient. Drain and rinse them well before cooking.
Spice level: Add cayenne pepper, extra chili powder, or jalapeños for more heat.
Rice: Brown rice, white rice, quinoa, or farro can be used as the base.
Vegan option: Use a plant-based yogurt or sour cream and replace honey with maple syrup.
Loaded sweet potato: Roast whole sweet potatoes instead of cubing them, then fill with the seasoned black beans, corn, avocado, cheese, and sauce.
Chili variation: Combine the seasoned black beans and sweet potatoes with diced tomatoes and vegetable broth to make a sweet potato black bean chili.
Meal prep: Store the rice, sweet potatoes, beans, and toppings separately in airtight containers for up to 4 days.