Sweet Potato Black Bean Bowl (Printer View)

Roasted sweet potatoes and black beans with fresh vegetables in zesty lime dressing

# 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

# Method:

01 - Preheat oven to 425°F.
02 - Toss sweet potato cubes, bell pepper, and red onion with 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, 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 bowls. Top with roasted vegetables, black beans, cherry tomatoes, fresh salsa, and avocado slices.
07 - Drizzle with lime dressing. Garnish with cilantro and extra lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It feels like a restaurant bowl but costs a fraction and takes less time than delivery.
  • You can prep the vegetables ahead and toss everything together when hunger strikes.
  • The lime dressing wakes up your taste buds in a way that makes plain meals feel boring afterward.
  • It works hot, cold, or somewhere in between, which means leftovers are actually exciting.
02 -
  • Crowding the baking sheet will steam the vegetables instead of roasting them, use two sheets if you need to.
  • Make the dressing while the vegetables roast so the garlic has time to mellow in the acid.
  • If your avocado isn't ripe, leave it out rather than using a hard, flavorless one.
03 -
  • Roast extra sweet potatoes and keep them in the fridge, they make every meal better for the next few days.
  • If your lime dressing tastes too sharp, let it sit for ten minutes so the garlic mellows and the flavors marry.
  • Use a potato masher to lightly smash some of the black beans in the pan, it makes them creamier and helps them cling to the other ingredients.
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