Sweet Potato and Black Bean Bowl
This vibrant and satisfying bowl features roasted sweet potatoes, seasoned black beans, and a fresh avocado salsa. It's a quick and nutritious meal perfect for a healthy lunch or light dinner. Customize with your favorite toppings for extra flavor.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 734 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gsweet potato, peeled and diced into 1-inch (2.5 cm) cubes
- 400 gblack beans, canned, rinsed and drained
for roasting
- 1 tbspolive oil
- 0.5 tspchili powder
- 0.25 tspcumin
- 0.25 tspsalt
for beans
- 0.25 pcsred onion, finely chopped
- 1 clovegarlic, minced
- 0.5 pcslime, juiced
- 0.25 tspchipotle powder(optional)
salsa
- 1 pcsavocado, diced
- 100 gcherry tomato, halved
- 2 tbspcilantro, fresh, chopped
- 0.5 pcslime, juiced
- 0.13 tspsalt
- 0.13 tspblack pepper, freshly ground
serving suggestion
- 1 cuprice, cooked(optional)
Equipment
knife · cutting board · skillet · baking sheet · large bowl
The method
Step by step
- 1
Preheat your oven to 200°C (400°F).
About 5 min
- 2
On a baking sheet, toss the sweet potato with olive oil, chili powder, cumin, and salt.
About 2 min
Cook’s note: Ensure the sweet potato pieces are in a single layer for even roasting.
- 3
Roast the sweet potato for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
About 25 min
- 4
While the sweet potatoes roast, prepare the black beans. Heat a small amount of oil in a skillet over medium heat.
About 2 min
- 5
Add the red onion to the skillet and sauté for 3-4 minutes until softened.
About 4 min
- 6
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 7
Add the black beans, lime juice, and chipotle powder (if using) to the skillet. Cook for 5 minutes, stirring occasionally, until heated through.
About 5 min
- 8
In a small bowl, combine the avocado, cherry tomato, cilantro, lime juice, salt, and black pepper to make the salsa.
About 3 min
- 9
Assemble the bowls by dividing the cooked rice (if using), roasted sweet potato, and seasoned black beans between two serving bowls.
About 2 min
- 10
Top each bowl with a generous spoonful of the avocado salsa.
About 1 min
Per serving
Nutrition
- Calories
- 733.7kcal
- Protein
- 25.8g
- Carbs
- 121g
- Fat
- 20g
- Fibre
- 28.9g
- Sugar
- 10.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sweet potato, black beans, and salsa in separate airtight containers in the refrigerator.
Reheat sweet potatoes and black beans gently in a microwave or on the stovetop. It's best to eat the salsa fresh.
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