Roasted Crispy Sweet Potato & Black Bean Bowl
This nourishing bowl features roasted crispy sweet potatoes, seasoned black beans, fresh greens, and a bright lemon-garlic dressing (or creamy yogurt-lime sauce). It’s the perfect blend of textures — crispy, creamy, and crunchy — and makes a satisfying, healthy vegetarian meal rich in fiber, protein, and antioxidants.
⏱ Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
For the Bowl
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp olive oil
1/2 tsp paprika (optional)
1/2 tsp garlic powder
Salt and pepper, to taste
1 can (15 oz) black beans, drained and rinsed
1 cup cooked quinoa or brown rice
1 cup baby spinach or arugula
1 ripe avocado, sliced
1/4 cup crumbled feta cheese (optional, for a Mediterranean touch)
1 tbsp pumpkin seeds or toasted almonds (optional for crunch)
For the Lemon-Garlic Dressing
3 tbsp extra virgin olive oil
1 ½ tbsp fresh lemon juice
1 tsp maple syrup or honey
1 clove garlic, finely minced
Salt and pepper, to taste
(Optional creamy variation: ¼ cup Greek yogurt + 1 tbsp olive oil + 1 tbsp lemon juice + ½ tsp garlic powder)
Instructions
1. Preheat oven:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Roast the sweet potatoes:
Toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper.
Spread in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.
3. Warm the black beans:
In a small skillet, heat black beans over low heat with a pinch of salt, pepper, and a drizzle of olive oil for 3–4 minutes, just to warm and soften them.
4. Make the dressing:
Whisk together olive oil, lemon juice, honey, garlic, salt, and pepper in a small bowl until emulsified.
5. Assemble the bowl:
In each bowl, layer quinoa or rice as the base. Add roasted sweet potatoes, black beans, and greens.
6. Top and serve:
Add avocado slices, sprinkle with feta cheese and pumpkin seeds, and drizzle with the lemon-garlic dressing.
Notes & Tips
Extra crispy trick: Add 1 tsp cornstarch when tossing sweet potatoes in oil for a crispier texture.
Meal prep: Store ingredients separately in the fridge for up to 3 days and assemble when ready.
Flavor twist: Add roasted corn, pickled onions, or a spoon of hummus on top for Mediterranean flair.
Vegan-friendly: Omit feta or use a plant-based version.
Frequently asked questions FAQs
Q: Can I air fry the sweet potatoes?
Yes! Air fry at 400°F (200°C) for 14–16 minutes, shaking halfway, until crispy.
Q: Can I serve this cold?
Definitely — it makes a great cold lunch bowl. Just drizzle the dressing right before eating.
Q: Can I add protein?
Sure! Add grilled tofu, chickpeas, or even a boiled egg for more protein.
Nutrition information
Calories: 390
Protein: 12g
Fat: 17g
Carbohydrates: 48g
Fiber: 10g
Sugar: 8g
Sodium: 340mg