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Sweet Potato and Black Bean Bowls Recipe

Sweet Potato and Black Bean Bowls

Wholesome Cove
These Sweet Potato and Black Bean Bowls combine roasted sweet potatoes with crispy caramelized edges, seasoned black beans, cilantro lime rice, and a creamy chipotle lime crema. This healthy, customizable recipe is perfect for meal prep and delivers complete protein with vibrant Mexican-inspired flavors in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 bowls
Calories 520 kcal

Equipment

  • Large rimmed baking sheet - 18x13 inches or larger
  • Parchment paper or silicone baking mat
  • Medium saucepan with lid - For rice
  • Small saucepan - For black beans
  • Chef's knife and cutting board
  • Mixing bowls - Various sizes
  • Measuring cups and spoons
  • Citrus juicer
  • Whisk or fork
  • Spatula - For tossing sweet potatoes
  • Serving bowls

Ingredients
  

For the Roasted Sweet Potatoes

  • 2 pounds sweet potatoes - 900g, peeled and cut into 3/4-inch cubes
  • 2 tablespoons olive oil - 30ml
  • 1 teaspoon chili powder - 5g
  • 1 teaspoon cumin - 5g
  • 1/2 teaspoon smoked paprika - 2.5g
  • 1/2 teaspoon garlic powder - 2.5g
  • 3/4 teaspoon salt - 4g
  • 1/4 teaspoon black pepper - 1g

For the Black Beans

  • 2 cans black beans - 15-ounce or 425g each, drained and rinsed
  • 1 tablespoon olive oil - 15ml
  • 1/2 teaspoon cumin - 2.5g
  • 1/4 teaspoon chili powder - 1g
  • 1/2 teaspoon salt - 3g
  • 1/4 cup vegetable broth or water - 60ml

For the Cilantro Lime Rice

  • 1 1/2 cups long-grain white rice - 300g
  • 3 cups water - 720ml
  • 1 teaspoon salt - 6g
  • 1 tablespoon olive oil - 15ml
  • 2 limes - Juice only
  • 1/3 cup fresh cilantro - 15g, chopped
  • 1 lime - Zest only

For the Chipotle Lime Crema

  • 1/2 cup Greek yogurt or sour cream - 120g
  • 2 tablespoons mayonnaise - 30g
  • 2 tablespoons lime juice - 30ml
  • 1-2 teaspoons adobo sauce from canned chipotle peppers - 5-10ml
  • 1/4 teaspoon salt - 1.5g

For Assembly and Toppings

  • 1 large avocado - Diced
  • 1/2 cup cherry tomatoes - 75g, halved
  • 1/4 cup red onion - 40g, thinly sliced
  • fresh cilantro - For garnish
  • lime wedges - For serving
  • pepitas - Pumpkin seeds, optional
  • pickled jalapeños - Optional
  • queso fresco - Crumbled, optional

Instructions
 

  • Rinse rice under cold water until clear, then combine with water, salt, and oil in saucepan. Bring to boil, reduce to lowest heat, cover, and simmer 18-20 minutes without lifting lid.
  • Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with oil and all spices until evenly coated, then spread in single layer on parchment-lined baking sheet.
  • Roast sweet potatoes for 25-30 minutes, stirring once halfway through, until fork-tender with caramelized golden-brown edges.
  • Heat oil in small saucepan, add drained beans with spices, salt, and broth. Simmer 8-10 minutes on low heat until liquid reduces and beans absorb seasonings.
  • Whisk together yogurt, mayonnaise, lime juice, adobo sauce, and salt until smooth. Adjust seasoning to taste and refrigerate until serving.
  • Once rice is done, let stand covered for 5 minutes, then fluff with fork and stir in lime juice, zest, and cilantro.
  • Dice avocado, halve tomatoes, and slice red onion. Prepare additional cilantro and lime wedges for serving.
  • Layer cilantro lime rice, roasted sweet potatoes, and black beans in bowls. Top with avocado, tomatoes, onion, drizzle with crema, and garnish with cilantro and lime wedges.

Notes

  • Store components separately in airtight containers for up to 5 days for best meal prep results.
  • Reheat sweet potatoes in 400°F oven for 5-7 minutes to restore crispiness rather than microwaving.
  • Don't overcrowd the baking sheet when roasting sweet potatoes - use two pans if needed for proper caramelization.
  • For vegan version, substitute Greek yogurt with cashew cream or coconut yogurt in the crema.
  • Garnet or jewel sweet potatoes work best for their creamy texture and natural sweetness.
  • Make crema up to 3 days ahead and store refrigerated in a sealed jar.
  • Soak sliced red onion in cold water for 5 minutes if you prefer a milder flavor.
  • Add protein by topping with grilled chicken, carnitas, or seasoned ground turkey.
  • Sweet potatoes and beans freeze well separately for up to 3 months in freezer-safe containers.
  • Toast pepitas in a dry skillet for 3-4 minutes before adding for extra crunch and flavor.

Nutrition

Serving: 1BowlCalories: 520kcalCarbohydrates: 78gProtein: 16gFat: 16gSaturated Fat: 2.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 720mgPotassium: 850mgFiber: 14gSugar: 8gVitamin A: 380IUVitamin C: 35mgCalcium: 12mgIron: 25mg
Keyword black bean bowls, healthy bowl recipe, meal prep bowls, sweet potato bowls, vegetarian bowls
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