Description
This vibrant Roasted Sweet Potato Black Bean Bowl is a flavorful, nutritious meal featuring roasted sweet potatoes, spiced black beans, and bright, fresh toppings like avocado, pickled onions, and a zesty chipotle lime crema. Perfect for a wholesome lunch or dinner, it balances smoky, tangy, and creamy elements with hearty grains and greens for a satisfying bowl.
Ingredients
Roasted 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
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
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
Bowl Assembly
- 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 Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Place the chopped sweet potatoes on a large baking sheet; drizzle with olive oil and season with garlic powder, smoked paprika, kosher salt, and black pepper. Toss them well so all pieces are evenly coated, then spread in a single layer. Roast in the preheated oven for about 25 minutes, stirring once halfway through, until the edges are browned and tender.
- Cook Vegetables for Beans: While the sweet potatoes roast, heat olive oil or avocado oil in a large skillet over medium-high heat. Add diced red onion and red bell pepper, cooking and stirring occasionally until they become tender, about 4 to 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Prepare Black Beans: Add the black beans, chopped cilantro, smoked paprika, kosher salt, black pepper, ground cumin, chili powder, and dried oregano to the skillet. Stir everything well to combine and cook, stirring occasionally, for about 5 minutes until the beans are heated through. Stir in 1 tablespoon lime juice, then remove from heat and set aside.
- Make Chipotle Lime Crema: In a medium bowl, whisk together Greek yogurt (or sour cream), adobo sauce from chipotle chiles, lime juice, pure maple syrup, minced garlic, and kosher salt until smooth and creamy. Set aside.
- Assemble the Bowls: In individual serving bowls, layer chopped Romaine lettuce or greens, cooked rice or quinoa, roasted sweet potatoes, and the seasoned black beans. Top with chopped avocado, pickled red onions, cilantro sprigs, and pepitas. Drizzle generously with the prepared chipotle lime crema before serving.
Notes
- You can substitute quinoa for rice for a higher protein option.
- For a vegan variation, use a dairy-free yogurt or vegan sour cream in the chipotle lime crema.
- Pickled red onions can be store-bought or easily made at home for added tang.
- Adjust the spice level of the chipotle lime crema by varying the amount of adobo sauce.
- Leftovers keep well refrigerated for up to 3 days; add avocado fresh when serving to prevent browning.
