Roasted Sweet Potato Black Bean Bowl

Sweet potatoes and black beans are two of my favorite foods. I love eating them alone, but they are even better together, like in tacos, enchiladas, and nachos.

I also love them in these Roasted Sweet Potato Black Bean Bowls. The bowls are filled with roasted sweet potatoes, spiced black beans, lettuce, rice (or quinoa), avocado, pickled red onions, cilantro, and crunchy pepitas. The flavors and textures are incredible, especially when topped with chipotle lime crema. YUM!

These bowls are great for lunch, dinner, and can be made in advance, making them the perfect meal prep recipe! They are also easy to customize and packed with lots of deliciousness.

Roasted Sweet Potatoes

First, roast the sweet potatoes! Roasting brings out the BEST flavor!

• Preheat the oven to 425 degrees F.
• Place the chopped sweet potatoes on a large baking sheet and drizzle with olive oil. Season with garlic powder, smoked paprika, salt, and pepper. Toss until the potatoes are evenly coated.
• Spread the potatoes in an even layer. Roast for 25 minutes or until the edges are browned, stirring once halfway through.

Black Beans

While the sweet potatoes are roasting, make the black beans.

• In a large skillet, heat the olive oil over medium high heat. Add the onion and bell pepper. Cook, stirring occasionally, until tender, about 4 to 5 minutes. Add the garlic and cook for 1 minute.
• Add the black beans, cilantro, smoked paprika, salt, pepper, cumin, chili powder, and oregano. Stir until combined. Cook, stirring occasionally, until the beans are heated through, about 5 minutes.
• Add the lime juice, stir, and remove from the heat. Set aside.

Chipotle Lime Crema

Don't skip the chipotle lime crema, it adds so much flavor to the bowls and it only takes a few minutes to whisk up.

• To make the chipotle lime crema, in a medium bowl, whisk together the Greek yogurt (or sour cream), adobo sauce, lime juice, maple syrup, garlic, and salt.

Bowl Ingredients

The roasted sweet potatoes and black beans are the main ingredients, but we don't stop there. These bowls are loaded with goodness. Here are the other ingredients you will need to build the perfect bowl!

• Lettuce– I use chopped romaine, but spring mix, kale, butter lettuce, or arugula will also work. Use your favorite greens.
• Rice or Quinoa– I love adding a grain to make the bowl super hearty.
• Avocado– a must!
• Pickled red onions– I always have a jar in my fridge!
• Cilantro– so fresh!
• Pepitas– for sprinkling on top. I love the salty crunch.

Assembling the Bowls

• To assemble the bowls, add the sweet potatoes, black beans, lettuce, rice or quinoa, avocado, pickled red onions, cilantro, and pepitas to a bowl.
• Top with the chipotle lime crema and serve.

Variations

I love making bowls because they are so easy to customize! If you want to mix things up, here are some ideas!

• Protein– add chicken, steak, shrimp, carnitas, or barbocoa.
• Beans– instead of black beans, you can use pinto beans or even refried beans.
• Guacamole– instead of avocado add a big scoop of guacamole.
• Pico de Gallo– so fresh!!
• Salsa– add traditional salsa, mango salsa, pineapple salsa, or corn salsa.
• Dressing– serve with creamy cilantro lime dressing or cilantro lime vinaigrette.
• Grain-Free– omit the rice or quinoa and make a salad bowl.
• Cheese– add shredded cheddar cheese, Monterey jack cheese, or pepper jack cheese. A sprinkling of queso fresco or cotija cheese would also be good.
• Jalapeño– add jalapeño slices for a little kick.
• Onion– if you don't like pickled red onions, you can use regular red onion or green onion…or no onion at all!

Make In Advance

This is a great meal prep recipe. You can make the sweet potatoes, black beans, and crema in advance.

• Sweet Potatoes: Roast the sweet potatoes and let them cool completely. Store in an airtight container in the fridge for up to 5 days. Reheat in the air fryer, oven, or in a skillet. You can reheat in the microwave, but they will get a little soggy.
• Beans– Let the beans cool completely. Store in an airtight container in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave.
• Chipotle Lime Crema– Store crema in an airtight container or jar in the fridge for up to 5 days. Whisk before serving.
• Grain– cook the rice or quinoa ahead of time. Let cool and store in an airtight container in the fridge for 3 to 5 days.
• Pickled Red Onions– store in the fridge for up to 2 weeks.

More Bowl Recipes

• Burrito Bowl
• Roasted Cauliflower Sweet Potato Chickpea Bowl
• Roasted Vegetable Quinoa Bowls
• Greek Chicken Bowls
• Savory Breakfast Bowl
• Açaí Bowl

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Main Dishes

Roasted Sweet Potato Black Bean Bowl

This Roasted Sweet Potato Black Bean Bowl with Chipotle Lime Crema is satisfying, full of flavor, and perfect for meal prep. It's also easy to customize and can be enjoyed for lunch or dinner.

5 from 2 votes

PrintSave RecipeReview

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mexican

Servings 4

Cook ModePrevent your screen from going dark

Ingredients

  

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For the sweet potatoes:

• 2 medium sweet potatoes, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Kosher salt and black pepper, to taste

For the black beans:

• 1 tablespoon olive oil or avocado oil
• 1/2 medium red onion, diced
• 1 red bell pepper, seed removed and diced
• 2 cloves garlic, minced
• 2 15 oz cans black beans
• 1/3 cup chopped cilantro
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1 tablespoon lime juice

For the chipotle lime crema:

• 1 cup plain Greek yogurt or sour cream
• 1 tablespoon adobo sauce, from canned chipotle chiles in adobo
• 1 tablespoon lime juice
• 1 teaspoon pure maple syrup
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt

For assembling the bowls:

• 4 cups chopped Romaine lettuce, or greens of choice
• 2 cups cooked rice or quinoa
• 2 avocados, chopped
• Pickled red onions
• Cilantro sprigs
• Pepitas, for sprinkling on top

Instructions

 

• Preheat the oven to 425 degrees F.
• Place the chopped sweet potatoes on a large baking sheet and drizzle with olive oil. Season with garlic powder, smoked paprika, salt, and pepper. Toss until the potatoes are evenly coated. Spread the potatoes in an even layer. Roast for 25 minutes or until the edges are browned, stirring once halfway through.
• While the sweet potatoes are roasting, make the black beans. In a large skillet, heat the olive oil over medium high heat. Add the onion and bell pepper. Cook, stirring occasionally, until tender, about 4 to 5 minutes. Add the garlic and cook for 1 minute.
• Add the black beans, cilantro, smoked paprika, salt, pepper, cumin, chili powder, and oregano. Stir until combined. Cook, stirring occasionally, until the beans are heated through, about 5 minutes. Add the lime juice, stir, and remove from the heat. Set aside.
• To make the chipotle lime crema, in a medium bowl, whisk together the Greek yogurt (or sour cream), adobo sauce, lime juice, maple syrup, garlic, and salt.
• To assemble the bowls, add the sweet potatoes, black beans, lettuce, rice or quinoa, avocado, pickled red onions, cilantro, and pepitas to a bowl. Top with the chipotle lime crema and serve.

Notes

This is a great meal prep recipe. You can make the sweet potatoes, black beans, rice (or quinoa) and crema in advance and store in the fridge. 

Nutrition

Calories: 593kcal, Carbohydrates: 93g, Protein: 33g, Fat: 19g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Cholesterol: 3mg, Sodium: 989mg, Potassium: 2131mg, Fiber: 28g, Sugar: 10g, Vitamin A: 21818IU, Vitamin C: 57mg, Calcium: 221mg, Iron: 9mg

Keywords black bean, sweet potato

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