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Sweet Potato Black Bean Bowl

Roasted Sweet Potato Black Bean Bowls Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes (about 1½ lbs), peeled and cut into ¾-inch cubes
  • 2 tbsp olive oil, plus more for beans
  • 1 tsp ground cumin, divided
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ¾ tsp kosher salt, divided
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 clove garlic, minced
  • Juice of 1 lime (about 2 tbsp)
  • 1 ripe avocado, halved and pitted
  • ¼ cup plain Greek yogurt
  • 2 tbsp water, plus more if needed
  • ¼ cup packed fresh cilantro leaves, plus more for garnish
  • 2 cups cooked quinoa or brown rice
  • Optional: sliced cherry tomatoes, pickled red onions, crumbled cotija, pepitas

Method
 

  1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with 2 tbsp olive oil, ½ tsp cumin, chili powder, smoked paprika, and ½ tsp salt. Spread in a single layer and roast 25 minutes, stirring halfway, until deeply golden and tender.
  2. In a blender, combine avocado, yogurt, lime juice, cilantro, remaining ½ tsp cumin, ¼ tsp salt, and 2 tbsp water. Blend until smooth, adding more water to reach a pourable consistency.
  3. Warm a drizzle of oil in a skillet over medium heat. Cook the garlic 30 seconds, then add the black beans and a pinch of salt. Stir for 3 to 4 minutes until heated through.
  4. Divide quinoa among bowls, top with roasted sweet potatoes and black beans, drizzle with avocado dressing, and garnish with extra cilantro and any optional toppings.

Notes

The dressing tastes best fresh, so blend it while the sweet potatoes roast. If you want to prep ahead, roast the sweet potatoes and cook the beans the day before, then reheat them right before serving. The bowls are also good at room temperature for packed lunches.