Save A vibrant, fiber-rich Sweet Potato and Black Bean Bowl is the ultimate solution for a nutritious and colorful meal. Featuring tender roasted sweet potatoes, hearty legumes, and a zesty lime dressing, this Tex-Mex inspired dish is perfect for a satisfying lunch or a wholesome dinner.
Pin it The combination of warm roasted vegetables and cold salad greens creates a delightful contrast in every bite. With the creaminess of avocado and the tang of fresh salsa, this bowl provides a complex flavor profile that feels both indulgent and light.
Ingredients
- Vegetables: 2 large sweet potatoes (peeled and cubed), 1 red bell pepper (diced), 1 small red onion (sliced), 1 ripe avocado (sliced), 1 cup cherry tomatoes (halved), 1 cup fresh salsa, 2 cups mixed salad greens
- Legumes: 1 can (15 oz / 425 g) black beans, drained and rinsed
- Spice & Seasoning: 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, salt and black pepper to taste
- Dressing: Juice of 2 limes, 2 tbsp olive oil, 1 tbsp honey or maple syrup, 1 garlic clove (minced), pinch of salt
- Garnishes: 1/4 cup fresh cilantro (chopped), lime wedges
Instructions
- Step 1
- Preheat oven to 425°F (220°C).
- Step 2
- 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.
- Step 3
- Roast for 25–30 minutes, turning halfway through, until sweet potatoes are tender and golden.
- Step 4
- Meanwhile, mix lime juice, olive oil, honey (or maple syrup), minced garlic, and a pinch of salt in a small bowl to make the dressing. Whisk until well combined.
- Step 5
- Warm black beans in a small saucepan over low heat for 3–4 minutes, stirring occasionally.
- Step 6
- To assemble, divide salad greens among bowls. Top with roasted vegetables, black beans, cherry tomatoes, fresh salsa, and avocado slices.
- Step 7
- Drizzle with lime dressing.
- Step 8
- Garnish with cilantro and extra lime wedges. Serve immediately.
Zusatztipps für die Zubereitung
Ensure you have a baking sheet, mixing bowls, and a small saucepan ready for preparation. This recipe is naturally gluten-free; however, always check your salsa and canned bean labels for additives. For those with sensitivities, note that it contains avocado. To make this dish strictly vegan, simply use maple syrup in the dressing instead of honey.
Varianten und Anpassungen
For extra heartiness, serve the roasted vegetables over a bed of cooked quinoa or brown rice. If sweet potatoes aren't available, butternut squash makes an excellent substitution. To increase the protein content, consider topping the bowl with grilled chicken or seasoned tofu.
Serviervorschläge
This vibrant bowl pairs exceptionally well with a crisp Sauvignon Blanc or a light, refreshing Mexican lager. Serve with extra lime wedges on the side to allow guests to customize their own level of citrus zing.
Pin it With 420 calories per serving and a wealth of nutrients, this Sweet Potato and Black Bean Bowl is as healthy as it is delicious. Serve it immediately to enjoy the peak freshness of the ingredients and the zesty aroma of the lime dressing.
Frequently Asked Questions
- → Can I make this bowl ahead of time?
Yes, you can roast the vegetables and warm the beans up to 3 days ahead. Store them separately in airtight containers in the refrigerator. Assemble bowls fresh and add dressing just before serving to maintain texture.
- → How do I store leftovers?
Keep components in separate containers. Roasted vegetables and beans stay fresh for 3-4 days when refrigerated. The dressing keeps for up to a week in a sealed jar. Avoid dressing assembled bowls until ready to eat.
- → What other vegetables work well?
Butternut squash, carrots, or regular potatoes can replace sweet potatoes. Add roasted corn, zucchini, or bell peppers for extra variety. The base vegetables can be customized based on what's in season.
- → Can I make this vegan?
Simply swap honey for maple syrup in the lime dressing. All other ingredients including vegetables, beans, and avocado are naturally plant-based, making this an easy vegan-friendly option.
- → What protein additions work well?
Grilled chicken, seasoned tofu, roasted chickpeas, or even a fried egg pair beautifully. Shredded carnitas-style pork or grilled shrimp also complement the Tex-Mex flavors nicely.
- → How can I add more substance?
Serve over cooked quinoa, brown rice, or cauliflower rice for extra heartiness. Adding roasted sweet corn or cooked lentils also increases the filling nature of this bowl.