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Drizzled with a Chipotle lime crema, these sweet potato black bean bowls make 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.
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As a recipe developer, I aim to create recipes that are both flavorful and nourishing. I’ve tested and tweaked this recipe a few times to make sure it’s delicious and wholesome. This dish brings together a variety of wholesome ingredients, offering a satisfying and flavorful meal that’s perfect for keeping you fueled throughout the day. Plus, all the ingredients are real food, no weird additives or preservatives here.
These bowls are super easy to make ahead and taste amazing, making them perfect for those hectic weeknights when you need something quick and delicious.
The perfect dinner recipe for a Meatless Monday. This sweet potato and black bean bowl is packed with flavor, and pure comfort. It’s made with a base of rice or quinoa, the bowl is then topped with easy roasted sweet potatoes, savory seasoned black beans, and greens before being drizzled with a homemade Chipotle lime sauce.
For more delicious and easy dinner bowls, try my Taco Bowls or my Easy Korean Beef Bowl.
Why you will love this Sweet Potato Black Bean Bowl
- Easy: Though the ingredient list may seem long there are really only three parts to this vegetarian sweet potato black bean bowls and it comes together in about 30 minutes.
- Versatile: Mix and match toppings or seasonings to create unique flavors based on your personal preferences.
- Meal prep: You can prep the ingredients in advance to save you precious time on busy nights.
Ingredients and Sustitutions
For a full ingredients list with measurements, check the recipe card below.
- Vegetables: sweet potatoes, black beans, red onion, garlic, arugula, avocado, cilantro, lime
- Rice: You can use quinoa in its place if you don’t have rice on hand. This helps make these sweet potato bowls filling.
- Seasonings: garlic powder, paprika, salt, black pepper, cumin, chili powder, oregano
- Chipotle lime sauce: Greek yogurt, adobo sauce, lime juice, maple syrup, garlic, salt
How to Make Sweet Potato Black Bean Bowls
- Roast the sweet potatoes. Drizzle the sweet potatoes with olive oil and season them on a lined baking sheet before baking them for 25 minutes until tender.
- Cook the beans: In a skillet, sauté the red onion in oil and cook until soft before adding in the garlic and finally the black beans and spices. Cook until heated through and then add the lime juice.
- Make the sauce: In a bowl, mix together the Chipotle lime crema ingredients until combined and smooth.
- Assemble the bowls: In each bowl portion out the rice, sweet potatoes, black beans, arugula, and avocados before drizzling them with the Chipotle lime crema. Serve.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Cut the sweet potatoes into even bite-sized pieces and don’t overcrowd the sheet pan so they roast evenly.
- Adjust the taste of the lime crema based on your personal preferences. Add in a bit more adobo sauce or fresh lime juice as needed.
Recipe Variations
Below are a few ways to change the taste and texture of the sweet potato and black bean bowls depending on what you’re craving.
- Grains: Rice or quinoa are great choices but you could use farro or even cauliflower rice to lighten up the carbs too. The grains soak up the flavors and make it extra filling.
- Meat: Add a fried egg, chicken, ground turkey, ground beef, or your favorite meat to make this dish even more filling.
- Toppings: Adding some pickled vegetables like sauerkraut, pickles, pickled red onion, or kimchi to the bowls adds a tasty and tangy twist.
- Vegetables: You can always use some fresh vegetables like chopped tomatoes, Pico de Gallo or something like roasted corn or bell peppers to stretch the meal and add a new taste.
- Dressing: If you are looking for a less spicy or neutral dressing, you can try this avocado crema recipe or the popular paprika garlic aioli (it’s a reader’s favorite) in the recipe for crispy sweet potato fries.
Storing & Reheating
Meal Prepping
You can easily prepare these sweet potato black bean bowls in advance to make your nights easier. To do this, roast the sweet potatoes, saute the black beans, make the chipotle sauce and prepare your grains. Store everything in the fridge overnight in separate containers.
When you’re ready for it, reheat the potatoes, the rice, and black beans in the microwave. Assemble the bowls and drizzle the Chipotle lime sauce right before you’re ready to serve.
If you’re using this recipe for a meal-prepped lunch, you can assemble the bowls individually but skip the sauce. Store them in the fridge and prepare the Chipotle sauce in a mason jar. Drizzle the sauce over the bowls after you reheat them for lunch.
Refrigerator
Try to store leftovers in separate containers if possible. The sweet potatoes, the black bean mixture, and the rice can be stored in airtight containers in the fridge for 3-4 days and reheated as needed.
The lime crema can be stored in a small mason jar for 5-7 days. Make sure you stir it well before you reuse it.
You can either reheat everything in the microwave in intervals or on the stove over low heat.
Recipe FAQs
Of course! Topping the sweet potato bowl with grilled chicken, ground turkey, or steak strips is a great way to bump up the protein.
To keep the bowls gluten-free, you just need to make sure you use a gluten-free grain. Both rice and quinoa are gluten-free along with cauliflower rice.
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Sweet Potato Black Bean Bowls
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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
- 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.
- 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.
- 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.
- 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.
Video
Notes
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- Cut the sweet potatoes into even bite-sized pieces and don’t overcrowd the baking sheet so they roast evenly.
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- 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
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
