Crispy Roasted Sweet Potato & Black Bean Bowl
This bowl features crispy roasted sweet potatoes, seasoned black beans, fresh veggies, and a creamy yogurt-lime or tahini dressing. It’s a perfect mix of textures — crispy, creamy, and zesty — and it’s fully vegetarian, high in fiber, and protein-rich.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled & cubed
2 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt & pepper, to taste
For the Black Beans:
1 can (15 oz / 400g) black beans, drained & rinsed
1 tsp olive oil
½ tsp cumin
¼ tsp paprika
Salt, to taste
Squeeze of lime juice
For the Bowl:
1 cup cooked brown rice, quinoa, or farro
1 cup baby spinach or mixed greens
½ red onion, thinly sliced
½ avocado, sliced
Cherry tomatoes, halved (optional)
For the Dressing (choose one):
Option 1 – Creamy Yogurt-Lime Dressing:
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lime juice
½ clove garlic, minced
Salt & pepper, to taste
Option 2 – Lemon-Tahini Dressing:
2 tbsp tahini
1 tbsp lemon juice
1 tbsp warm water (more to thin)
½ tsp honey or maple syrup (optional)
Salt, to taste
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 425°F (220°C).
Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread on a parchment-lined baking tray in a single layer.
Roast for 25–30 minutes, flipping halfway, until golden and crispy at the edges.
2. Prepare the Black Beans
Heat olive oil in a small skillet over medium heat.
Add black beans, cumin, paprika, and salt.
Cook for 3–4 minutes, stirring, until warm and slightly crisp.
Finish with a squeeze of lime juice.
3. Make the Dressing
In a small bowl, whisk together all dressing ingredients until smooth and creamy. Adjust thickness with a splash of water if needed.
4. Assemble the Bowl
Start with a base of rice, quinoa, or farro.
Add roasted sweet potatoes, black beans, greens, red onion, avocado, and tomatoes.
Drizzle with dressing and finish with fresh herbs or a sprinkle of feta cheese (optional).
Tips
For ultra-crispy sweet potatoes: don’t overcrowd the baking sheet.
Add corn, roasted peppers, or chickpeas for extra flavor and texture.
Make it vegan by using tahini dressing instead of yogurt.
Great for meal prep — lasts up to 4 days refrigerated.
️ Serving Suggestions
Serve warm or at room temperature.
Top with a poached egg or grilled halloumi for added protein.
Add a drizzle of hot honey or balsamic glaze for a sweet-savory finish.
Nutritional Information
Calories: 420 kcal
Protein: 14g
Carbs: 56g
Fat: 14g
Fiber: 12g