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Southwest Black Bean and Sweet Potato Bowl

Experience a fiesta of flavors with our vibrant Southwest Black Bean and Sweet Potato Bowl. This colorful dish combines roasted sweet potatoes and zesty black beans, all topped with creamy avocado and fresh cilantro. Perfect for meal prep or a quick weeknight dinner, it offers a delightful mix of textures and tastes that will leave you satisfied. Packed with protein, fiber, and essential nutrients, this bowl is a delicious way to enjoy healthy eating without compromising flavor.

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 2 cups sweet potatoes, diced (about 2 medium)
  • 1 can (15 oz) black beans, rinsed and drained
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 ripe avocado, sliced
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss diced sweet potatoes in a bowl with olive oil, cumin, chili powder, salt, and pepper until evenly coated.
  3. Spread sweet potatoes on the baking sheet; roast for 25-30 minutes until tender and golden brown, flipping halfway through.
  4. In a saucepan over medium heat, warm black beans with additional cumin and chili powder for about 5 minutes.
  5. Assemble the bowl by layering roasted sweet potatoes, warm black beans, sliced avocado, and cilantro.
  6. Drizzle lime juice over the top and serve immediately.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Southwestern

Nutrition

  • Serving Size: 1 bowl (approximately 400g)
  • Calories: 450
  • Sugar: 6g
  • Sodium: 290mg
  • Fat: 19g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 64g
  • Fiber: 16g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Swap sweet potatoes for quinoa or brown rice for a different base. Add bell peppers or corn for extra texture. Store leftovers in airtight containers in the fridge for up to four days.