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Home » Dinner Recipes » Sweet Potato Black Bean Bowl

Sweet Potato Black Bean Bowl

Published: Jan 2, 2023 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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45 minutes 0 Comment

You’ll love this roasted sweet potato and black bean bowl! Served over top of a herbaceous cilantro lime rice and topped with a creamy and tangy avocado sauce for a tasty vegetarian dinner ready in under 45 minutes.

A serving of roasted sweet potatoes, black beans and rice with cilantro sauce drizzled overtop and sprinkled with green onions in a white bowl with a blue border.

This is one of my favorite vegetarian recipes to make because it’s got everything you need; herbaceous rice with cilantro and lime, spicy roasted sweet potatoes, black beans and it all gets topped with a savory avocado crema.

Plus, there’s just something about eating food in bowl form that makes it more fun.

Why this recipe works

This recipe comes together in three different steps. First, the sweet potatoes are roasted in the oven. While they are roasting you’ll make the cilantro lime rice with black beans–it’s super easy and just requires on pot.

Then you’ll quickly whip up an avocado crema in your food processor. The combination of sweet, savory, sour and spicy makes this the perfect bite.

Ingredients for roasted sweet potatoes.

Ingredients you’ll need

  • Sweet potatoes which you’ll peel and dice into bite-sized pieces. I always try to choose evenly shaped sweet potatoes to make peeling and chopping easier.
  • Olive oil helps them brown in the oven while they are roasting.
  • Spices! This recipe uses a variety to give this bowl a bit of a taco or burrito vibe. You’ll toss the cubed sweet potatoes with salt, garlic powder, cumin, paprika, chili powder and cayenne pepper. If you don’t like spice, you can absolutely leave the cayenne pepper out.
Ingredients for cilantro lime rice with black beans.

Ingredients you’ll need for the rice

  • Olive oil for sauteing the aromatics and spices, this adds tons of flavor to the rice.
  • Garlic and cumin are the key aromatic ingredients in the rice.
  • White parboiled rice is the base of the bowl. You could use brown rice as well, but you’ll need to adjust the cooking time based on the brown rice package instructions.
  • I usually cook my rice in water but you can also use chicken broth or vegetable broth, if you do use broth, you’ll want to adjust the salt levels.
  • Lime zest and cilantro are added after the rice is cooked to add herbaceous notes and to brighten up the rice.
  • Canned black beans are mixed directly into the rice, this helps to cut down on dishes and makes sure everyone gets a both rice and black beans in their bowl.
Step by step instructions for roasting sweet potatoes and making black bean cilantro lime rice.

Step by step instructions

  1. Heat oven to 425F. On a baking sheet, toss sweet potatoes with olive oil, chili powder, cumin, paprika, salt and cayenne pepper. Roast for 25-30 minutes until fork tender and browned on one side.
  2. Meanwhile make the rice, heat remaining olive oil over medium heat. Add garlic and cumin and cook for 1 minutes. Add rice and stir to coat in oil and spices, about 30 seconds. Add water and bring to a boil, reduce heat to a simmer, cover and cook for 20 minutes or until water is absorbed and rice is fully cooked. Fluff with a fork and stir in black beans, cilantro and lime.
Ingredients for avocado crema.

Ingredients for avocado crema

  • Avocado helps make the sauce creamy and just pairs so well with the flavors.
  • Sour cream is the creamy element in the sauce, you could use a vegan sour cream or Greek yogurt here as well.
  • Water, not pictured above, but it helps to loosen the sauce. You’ll need about ¼ cup.
  • Garlic adds some bite to the sauce.
  • Cilantro adds fresh flavor and bright green color.
  • You’ll use the lime juice from the lime you zested earlier to add some acid to the sauce and stop the avocado from browning.
  • Pickled jalapenos are one of my go-to ingredients that add a tang and spice element to dishes. They are pretty subtle so you don’t need to worry about the sauce being too spicy, but if you are sensitive to spice you can reduce the amount used.
A food processor with the ingredients half blended half whole.

Step by step instructions for making the sauce

  1. In a food processor, combine all ingredients together. If you want a looser sauce, you can blend in water, one tablespoon at a time.
A serving of the sweet potato bowl in a white bowl with a blue rim.

Expert tips

  1. As much as I love the avocado sauce if you don’t have enough time you could simply serve it with some source cream and diced avocado. Or, you could make the quick cumin lime sauce from my roasted cauliflower tacos.
  2. I also love to top the bowls with pickled red onions, which I pretty much always have on hand.

More vegetarian weeknight dinners

  • Roasted cauliflower and black bean tacos
  • Lemon orzo salad with asparagus
  • Pasta with cherry tomatoes
Closeup of a serving of sweet potato bowl with avocado crema and lime slices in a white bowl with a blue border.

Sweet Potato Black Bean Bowl

Author: Louisa Clements
5 from 1 vote
You’ll love this roasted sweet potato and black bean bowl! Served over top of a herbaceous cilantro lime rice and topped with a creamy and tangy avocado sauce for a tasty vegetarian dinner ready in under 45 minutes.
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Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
servings icon
Servings: 4

Ingredients

  • 3 sweet potatoes, about 2 ½ lbs, peeled and cut into ½" dice
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp cayenne pepper

For cilantro lime rice:

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup long grain, parboiled white rice
  • 1 can black beans, drained and rinsed
  • ¼ cup minced cilantro
  • 1 lime, zest ony

For avocado crema:

  • 1 avocado
  • ¼ cup sour cream
  • ¼ cup water
  • 1 clove garlic
  • ¼ cup pickled jalapenos
  • 1 lime, juice only
  • ¼ tsp salt
  • ¼ tsp cumin

Optional toppings:

  • 1 green onion, thinly sliced
  • 1 tbsp cilantro, minced

Instructions

  • Heat oven to 425F. On a baking sheet, toss sweet potatoes with olive oil, chili powder, cumin, paprika, salt and cayenne pepper. Roast for 25-30 minutes until fork tender and browned on one side.
  • Meanwhile make the rice, and heat the remaining olive oil over medium heat. Add garlic and cumin and cook for 1 minute. Add rice and stir to coat in oil and spices, about 30 seconds. Add water and bring to a boil, reduce heat to a simmer, cover and cook for 20 minutes or until water is absorbed and rice is fully cooked. Fluff with a fork and stir in black beans, cilantro and lime.
  • In a food processor, combine all ingredients together. If you want a looser sauce, you can blend in more water, one tablespoon at a time.
  • To serve, spoon black bean rice in a bowl and top with sweet potatoes. Drizzle with sauce and extra herbs or green onions.

Notes

  1. As much as I love the avocado sauce if you don’t have enough time you could simply serve it with some source cream and diced avocado.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Dinner Recipes, easy, Fall, vegetarian, Winter
Nutrition Facts
Sweet Potato Black Bean Bowl
Amount Per Serving
Calories 584 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 8mg3%
Sodium 549mg24%
Potassium 1194mg34%
Carbohydrates 94g31%
Fiber 15g63%
Sugar 9g10%
Protein 13g26%
Vitamin A 24798IU496%
Vitamin C 16mg19%
Calcium 119mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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Hi, I'm Lou!

Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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