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Sweet Potato Black Bean Bowls

Drizzled with a Chipotle lime crema and packed with plant-based protein, this sweet potato black bean bowl makes a great meal prep recipe. With an indulgent, caramelized flavor from the sweet potatoes and a comforting savory taste from the beans, this power bowl is a great way to fuel up.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 535 kcal
Course: Main Course
Cuisine: American

Ingredients

Sweet Potatoes
  • 2 medium sweet potatoes cubed
  • 1 Tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • salt and black pepper to taste
Black beans
  • 1 Tablespoon olive oil
  • ½ cup red onion chopped
  • 2 cloves garlic minced
  • 30 oz black beans drained
  • ⅓ cup fresh cilantro chopped
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1 Tablespoon lime juice
Chipotle Lime Crema
  • ½ cup plain Greek yogurt or sour cream
  • ½ Tablespoon adobo sauce from canned chipotle chiles in adobe
  • ½ Tablespoon lime juice
  • ½ teaspoon maple syrup
  • 1 clove garlic minced
  • ¼ teaspoon salt
Assembling the bowls
  • 4 cups arugula
  • 2 cups cooked rice or quinoa
  • 2 avocados cubed
  • ½ medium red onion sliced

Instructions

    Cup of Yum
  1. Roast sweet potatoes. Preheat the oven to 425 F and line a baking sheet with parchment paper. Add the chopped sweet potatoes to the prepared baking sheet and drizzle them with olive oil, then season with garlic powder, paprika, salt and black pepper. Bake for about 25 minutes or until the sweet potatoes are fork tender.
  2. Saute the black beans. Heat some olive oil in a large skillet over medium heat and add the chopped red onion. Cook the onion for 2-3 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for another 30 seconds. Then, stir in the black beans and spices, and cook until the beans are heated through, stirring occasionally. Once done, stir in the lime juice and remove the skillet from the heat.
  3. Make the chipotle lime crema. Mix the yogurt, adobo sauce, lime juice, maple syrup, garlic, and salt in a small bowl until everything is well combined.
  4. Assemble the bowls. Add the cooked rice, roasted sweet potatoes, black beans, arugula, avocado, and red onions to the bowls. Drizzle the chipotle lime crema over everything, and serve immediately.

Notes

  • Cut the sweet potatoes into even bite-sized pieces and don't overcrowd the baking sheet so they roast evenly.
  • Cut the sweet potatoes into even bite-sized pieces and don't overcrowd the baking sheet so they roast evenly.
  • Adjust the taste of the lime crema based on your personal preferences. Add in a bit more adobo sauce or lime juice as needed.
  • Adjust the taste of the lime crema based on your personal preferences. Add in a bit more adobo sauce or lime juice as needed.

Nutrition Information

Calories 535kcal (27%) Carbohydrates 82g (27%) Protein 21g (42%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 1mg (0%) Sodium 1250mg (52%) Potassium 1353mg (39%) Fiber 22g (88%) Sugar 8g (16%) Vitamin A 17014IU (340%) Vitamin C 21mg (23%) Calcium 198mg (20%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 535

% Daily Value*

Calories 535kcal 27%
Carbohydrates 82g 27%
Protein 21g 42%
Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Cholesterol 1mg 0%
Sodium 1250mg 52%
Potassium 1353mg 29%
Fiber 22g 88%
Sugar 8g 16%
Vitamin A 17014IU 340%
Vitamin C 21mg 23%
Calcium 198mg 20%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.