Sweet Potato Black Bean Bowl (Printable)

Roasted sweet potatoes and black beans with fresh vegetables, avocado, and zesty lime dressing make this vibrant bowl perfect for lunch or dinner.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cubed
02 - 1 red bell pepper, diced
03 - 1 small red onion, sliced
04 - 1 ripe avocado, sliced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh salsa
07 - 2 cups mixed salad greens

→ Legumes

08 - 1 can (15 oz) black beans, drained and rinsed

→ Spice & Seasoning

09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - Salt and black pepper to taste

→ Dressing

14 - Juice of 2 limes
15 - 2 tablespoons olive oil
16 - 1 tablespoon honey or maple syrup
17 - 1 garlic clove, minced
18 - Pinch of salt

→ Garnishes

19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges for serving

# Step-by-Step:

01 - Preheat oven to 425°F.
02 - Toss sweet potato cubes, bell pepper, and red onion with 2 tablespoons olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet in a single layer.
03 - Roast for 25 to 30 minutes, turning halfway through, until sweet potatoes are tender and golden.
04 - Mix lime juice, 2 tablespoons olive oil, honey or maple syrup, minced garlic, and a pinch of salt in a small bowl. Whisk until well combined.
05 - Warm black beans in a small saucepan over low heat for 3 to 4 minutes, stirring occasionally.
06 - Divide salad greens among 4 bowls. Top with roasted vegetables, black beans, cherry tomatoes, fresh salsa, and avocado slices.
07 - Drizzle bowls with lime dressing. Garnish with cilantro and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but actually makes you feel lighter and more energized afterward, which is honestly the dream.
  • Everything comes together in under an hour, and most of that time is just the oven doing the heavy lifting while you relax.
  • You can make it exactly how you want it—swap vegetables, add protein, adjust the spice level—and it still works beautifully every single time.
02 -
  • Don't crowd the roasting pan—if your sweet potatoes and peppers are piled on top of each other, they'll steam instead of caramelize, and you'll lose that golden-crispy edge that makes this bowl worth eating.
  • The dressing tastes thin and bright when it's freshly whisked, but it gets mellower as it sits with the greens; whisk it again right before serving if you want that sharp lime punch restored.
03 -
  • If you're making this ahead, keep the avocado, dressing, and cilantro separate and add them right before eating—everything else actually tastes better the next day once the flavors have gotten friendly with each other.
  • Toast the spices in a dry pan for 30 seconds before mixing them with the oil and vegetables; it wakes up their essential oils and makes them smell absolutely incredible.
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