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Roasted Sweet Potato & Black Bean Bowls - Simple, Satisfying, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 red onion, sliced into wedges
  • 1 red bell pepper, sliced (optional for extra color and crunch)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder or chipotle powder (adjust to taste)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 lime, zested and juiced
  • 2 cups cooked brown rice, quinoa, or cauliflower rice
  • 2 cups shredded kale or baby spinach
  • 1 avocado, sliced
  • Fresh cilantro, chopped
  • Pickled red onions or jalapeños (optional)
  • Pepitas (pumpkin seeds) or toasted almonds for crunch
  • Cilantro-lime yogurt sauce: 1/2 cup plain Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lime juice, 2 tablespoons chopped cilantro, pinch of salt.
  • Chipotle tahini sauce: 1/3 cup tahini, 1 tablespoon lime juice, 1 teaspoon adobo sauce (from canned chipotle), warm water to thin, pinch of salt.
  • Simple lime vinaigrette: 2 tablespoons olive oil, 1 tablespoon lime juice, 1/2 teaspoon honey or maple syrup, pinch of salt.

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
  2. Season the vegetables: Toss sweet potatoes, red onion, and bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly coated.
  3. Roast until caramelized: Spread in a single layer. Roast 22–28 minutes, flipping once, until edges are browned and centers are tender.
  4. Warm the beans: In a small skillet over medium heat, add the black beans with a splash of water and a pinch of salt. Warm 3–4 minutes. Stir in lime zest and a squeeze of lime juice.
  5. Make the sauce: Whisk your chosen sauce ingredients until smooth. Adjust salt and lime to taste. Add water to thin if needed.
  6. Prep the base: Warm cooked rice or quinoa. If using kale, massage it with a drizzle of olive oil and a pinch of salt to soften. Spinach can be used as is.
  7. Assemble the bowls: Divide grains into bowls. Top with roasted sweet potatoes and vegetables, black beans, and greens.
  8. Add toppings: Finish with avocado, cilantro, pepitas, and pickled onions or jalapeños if you like heat.
  9. Drizzle and serve: Spoon the sauce over the top. Add a final squeeze of lime and a crack of black pepper.