Sweet Potato Black Bean Bowl
Sweet Potato Black Bean Bowl
Ingredients
For the Roasted Sweet Potatoes
- 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Black Beans
- 15 ounce black beans, can, rinsed and drained
- 1/4 cup red onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon salt
For the Toppings and Assembly
- 2 cups quinoa, cooked
- 1 avocado, diced
- 1/2 cup corn, fresh or frozen, thawed
- 1/2 cup salsa, your favorite
- 1/4 cup Greek yogurt, or sour cream, for serving
- 4 lime wedges, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the diced sweet potatoes with olive oil, chili powder, cumin, salt, and black pepper. Toss until the sweet potatoes are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
⏱️ 30 min•🌡️ 400
- 4
While the sweet potatoes are roasting, prepare the black beans. In a medium bowl, combine the rinsed and drained black beans, diced red onion, minced garlic, lime juice, chopped cilantro, and salt. Stir gently to combine.
⏱️ 10 min
- 5
To assemble the bowls, divide the cooked quinoa among four serving bowls. Top each with a generous portion of roasted sweet potatoes and the black bean mixture.
⏱️ 5 min
- 6
Garnish each bowl with diced avocado, corn, a dollop of salsa, and a spoonful of Greek yogurt or sour cream. Serve immediately with a lime wedge.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Black Bean Bowl
Ingredients
For the Roasted Sweet Potatoes
- 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Black Beans
- 15 ounce black beans, can, rinsed and drained
- 1/4 cup red onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon salt
For the Toppings and Assembly
- 2 cups quinoa, cooked
- 1 avocado, diced
- 1/2 cup corn, fresh or frozen, thawed
- 1/2 cup salsa, your favorite
- 1/4 cup Greek yogurt, or sour cream, for serving
- 4 lime wedges, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the diced sweet potatoes with olive oil, chili powder, cumin, salt, and black pepper. Toss until the sweet potatoes are evenly coated.
⏱️ 5 min - 3
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
⏱️ 30 min•🌡️ 400 - 4
While the sweet potatoes are roasting, prepare the black beans. In a medium bowl, combine the rinsed and drained black beans, diced red onion, minced garlic, lime juice, chopped cilantro, and salt. Stir gently to combine.
⏱️ 10 min - 5
To assemble the bowls, divide the cooked quinoa among four serving bowls. Top each with a generous portion of roasted sweet potatoes and the black bean mixture.
⏱️ 5 min - 6
Garnish each bowl with diced avocado, corn, a dollop of salsa, and a spoonful of Greek yogurt or sour cream. Serve immediately with a lime wedge.
⏱️ 5 min