Sweet Potato and Black Bean Bowl with Cilantro Lime Yogurt Sauce
This nourishing, vibrant bowl is loaded with roasted sweet potatoes, protein-rich black beans, fresh veggies, and a creamy cilantro lime yogurt sauce. It’s packed with flavor and texture, making it the perfect meatless meal for lunch or dinner. It’s satisfying, healthy, and easily customizable!
Time Required
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes
Servings: 4 bowls
Difficulty: Easy
Ingredients
For the Bowl:
2 medium sweet potatoes, peeled and diced
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
1 (15 oz) can black beans, drained and rinsed
1 cup cooked brown rice or quinoa
1 cup cherry tomatoes, halved
1 avocado, sliced
1/4 cup red onion, thinly sliced (optional)
1/4 cup fresh cilantro, chopped
For the Cilantro Lime Yogurt Sauce:
1/2 cup plain Greek yogurt (or dairy-free yogurt for vegan)
1/2 cup fresh cilantro, chopped
1 clove garlic, minced
Juice of 1 lime
Zest of 1/2 lime (optional)
1 tbsp olive oil
Salt to taste
1–2 tbsp water to thin, if needed
Instructions
1. Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C).
Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
2. Make the Sauce:
In a blender or food processor, combine yogurt, cilantro, garlic, lime juice, zest, olive oil, and salt.
Blend until smooth. Add water to thin to desired consistency. Set aside or chill until ready to serve.
3. Assemble the Bowls:
In each bowl, add a scoop of rice or quinoa.
Top with roasted sweet potatoes, black beans, cherry tomatoes, avocado slices, and red onion.
Drizzle generously with cilantro lime yogurt sauce.
Garnish with extra cilantro and lime wedges if desired.
Chef’s Notes & Tips
Make it vegan by using a dairy-free yogurt alternative.
Add protein: top with a fried egg, grilled tofu, or roasted chickpeas.
Meal prep friendly: roast the sweet potatoes and prepare the sauce ahead of time.
Spice it up with jalapeno in the sauce or a sprinkle of chili flakes.
Low-carb option: swap rice/quinoa with cauliflower rice.
Frequently Asked Questions
Q: Can I use canned sweet potatoes?
A: It’s not recommended. Roasted fresh sweet potatoes give better texture and flavor.
Q: Can I make the sauce ahead?
A: Yes! It keeps in the fridge for 3–4 days.
Q: What’s a good substitute for black beans?
A: Try pinto beans, chickpeas, or lentils.
Q: Can I serve this cold?
A: Absolutely! It works great as a chilled lunch bowl.
Q: Is this bowl gluten-free?
A: Yes, just ensure your yogurt and grains are certified gluten-free.
Nutritional Information
Calories: 410 kcal
Carbohydrates: 46 g
Protein: 14 g
Fat: 18 g
Saturated Fat: 3 g
Cholesterol: 5 mg
Sodium: 350 mg
Fiber: 10 g
Sugars: 7 g
Vitamin A: 180% DV
Vitamin C: 40% DV
Calcium: 15% DV
Iron: 20% DV