Sweet Potato and Black Bean Bowl

composed sweet potato bowl with sour cream drizzled on top

Sweet Potato and Black Bean Bowl

These hearty, healthy, and flavor-packed sweet potato and black bean bowls are perfect for meal prep or a quick weeknight dinner. This recipe combines roasted sweet potatoes, a savory black bean mixture, and a base of your choice to create a bowl that’s as satisfying as it is nutritious.

Course entree

Cuisine American

Keyword sweet potato black bean bowls

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 733kcal

Author Tanya

Ingredients

For the Base

1 ½ cups uncooked brown rice yields ~3 cups cooked

For the Roasted Sweet Potatoes

2 medium sweet potatoes peeled and diced
1 tablespoon olive oil
½ teaspoon table salt
¼ teaspoon ground black pepper

For the Black Bean Mixture

1 tablespoon olive oil
1 medium onion diced
3 garlic cloves minced
1 poblano pepper seeds and stem removed, and chopped
1 jalapeño pepper chopped (adjust for spice preference)
15.5 oz can of black beans rinsed and drained
10 oz can of diced tomatoes with green chilies drained
1 teaspoon chili powder
½ teaspoon ground cumin
Salt and pepper to taste

Optional Toppings

1 avocado sliced
¼ cup sour cream or Greek yogurt
¼ cup shredded Monterey Jack or cheddar cheese
2 tablespoons chopped fresh cilantro
Lime wedges for serving

Instructions

Cook the Base

Cook brown rice according to package instructions. Fluff and set aside.

Roast the Sweet Potatoes

Preheat oven to 425°F (218°C).
Toss diced sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
As an alternative, you can air fry sweet potatoes. Air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through to ensure even cooking.

Prepare the Black Bean Mixture

Heat olive oil in a skillet over medium heat. Sauté onion, garlic, poblano, and jalapeño peppers until softened, about 5 minutes.
Stir in black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for another 5-7 minutes until heated through and flavors meld together.

Assemble the Bowls

Divide the cooked brown rice evenly among 4 bowls. Add a portion of roasted sweet potatoes. Top with the black bean mixture.
Garnish each bowl with sliced avocado, a dollop of sour cream or Greek yogurt, shredded cheese (if using), and fresh cilantro. Serve with lime if desired.

Video

Notes

If you want to change up the base, quinoa and farro are good options.

Nutrition