Crispy Roasted Sweet Potato Black Bean Bowl
This wholesome bowl features crispy roasted sweet potatoes, spiced black beans, creamy avocado, and a zesty yogurt-lime dressing. Perfect for a balanced lunch or dinner, it’s rich in fiber, protein, and antioxidants — deliciously nourishing and satisfying!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings:2-3
Ingredients
For the Bowl
2 medium sweet potatoes, peeled and cubed
1 ½ tbsp olive oil
½ tsp paprika
½ tsp garlic powder
½ tsp dried oregano
Salt and pepper, to taste
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels
2 cups baby spinach or mixed greens
1 ripe avocado, sliced
¼ cup crumbled feta cheese
2 tbsp pumpkin seeds or toasted almonds for crunch
For the Yogurt-Lime Dressing
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lime juice
½ tsp honey
1 small garlic clove, finely minced
Salt and pepper, to taste
A few chopped fresh cilantro or parsley leaves
Instructions
Roast the Sweet Potatoes
Preheat oven to 425°F (220°C).
Toss sweet potato cubes with olive oil, paprika, garlic powder, oregano, salt, and pepper.
Spread evenly on a parchment-lined baking sheet.
Roast for 25–30 minutes, flipping halfway until golden and crispy.
Prepare the Black Beans
In a skillet, heat 1 tsp olive oil over medium heat.
Add black beans and corn. Season with a pinch of salt, pepper, and paprika.
Cook for 3–4 minutes until warm and slightly toasted.
Make the Yogurt-Lime Dressing
In a bowl, whisk together Greek yogurt, olive oil, lime juice, honey, minced garlic, salt, and pepper until smooth.
Add chopped herbs if using.
Assemble the Bowls
Divide greens between serving bowls.
Add roasted sweet potatoes, black bean-corn mixture, and avocado slices.
Drizzle with yogurt-lime dressing.
Sprinkle with feta and pumpkin seeds.
Notes & Tips
For extra crunch, roast chickpeas with the sweet potatoes.
Add cooked quinoa or brown rice for a heartier meal.
Replace feta with crumbled goat cheese or skip for a vegan version (use plant-based yogurt).
You can also use air fryer for the sweet potatoes (400°F for 15–18 minutes).
Serving Suggestions
Serve warm or at room temperature with a side of pita bread or herb couscous.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! Roast the sweet potatoes and prep the beans in advance. Store everything separately and assemble before serving.
Q: Can I serve it cold?
A: Absolutely. It’s delicious as a chilled lunch bowl too.
Q: What can I use instead of sweet potatoes?
A: Try roasted butternut squash or carrots for a similar sweet-savory balance.
Nutritional Information
Calories: ~420
Protein: 15g
Fat: 18g
Carbohydrates: 52g
Fiber: 11g
Sugar: 10g