Roasted Sweet Potato Black Bean Bowls Recipe

These flavorful bowls are packed with nutrients and come together in under an hour. Roasted sweet potatoes and black beans are complemented by a creamy chili-lime dressing and a variety of fresh toppings.


For the Roasted Sweet Potatoes:

  • 2 lbs sweet potatoes (around 4 small), peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

For the Black Bean Salad:

  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 small red onion, thinly sliced
  • 1 jalapeno, thinly sliced (optional)
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

For the Cilantro-Lime Rice (Optional):

  • 1 ¾ cups water
  • 1 cup long-grain white rice
  • 1 teaspoon olive oil
  • 1/4 cup chopped fresh cilantro

For the Creamy Chili-Lime Dressing:

  • 6 tablespoons olive oil
  • ¼ cup fresh lime juice (about 2 limes)
  • 2 tablespoons mayonnaise (or plain Greek yogurt)
  • 1 chipotle pepper in adobo sauce, minced (optional)
  • 1 clove garlic, minced
  • 1/2 teaspoon honey
  • Salt and freshly ground black pepper to taste

For the Bowls:

  • Arugula or baby spinach (or mixed greens)
  • Additional toppings (optional): crumbled queso fresco, chopped fresh tomatoes, chopped fresh pineapple, salsa


  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Prepare the sweet potatoes: In a large bowl, toss the sweet potatoes with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and golden brown, flipping halfway through.
  • While the potatoes are roasting, prepare the black bean salad: In a medium bowl, combine black beans, red onion, jalapeno (if using), avocado, cilantro, lime juice, garlic, salt, and pepper.
  • Prepare the Cilantro-Lime Rice (optional): In a saucepan, combine water, rice, olive oil, and cilantro. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until rice is cooked through and fluffy.
  • Prepare the Creamy Chili-Lime Dressing: In a small bowl, whisk together olive oil, lime juice, mayonnaise, chipotle pepper (if using), garlic, honey, salt, and pepper.
  • Assemble the bowls: Divide arugula or spinach among bowls. Top with roasted sweet potatoes, black bean salad, cooked rice (if using), and desired additional toppings. Drizzle with Creamy Chili-Lime Dressing and serve immediately.


  • For a crispier texture on the sweet potatoes, cut them into wedges instead of cubes.
  • If you don’t have chipotle peppers in adobo, you can substitute with 1/2 teaspoon of smoked paprika.
  • To make the recipe vegan, use vegan mayonnaise or plant-based yogurt in the dressing.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and healthy meal!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *