Easy Sweet Potato & Black Bean Bowls: Zesty Avocado Lime Recipe

Crafting delicious sweet potato and black bean bowls brings comfort and excitement to your mealtime adventure.

Vibrant ingredients dance together in a colorful melody of flavors.

Nutrients pack a powerful punch in this simple yet satisfying dish.

Fresh produce transforms ordinary ingredients into something extraordinary.

Balanced textures and zesty seasonings create a meal that feels both nourishing and indulgent.

Creamy avocado lime dressing adds a magical touch of brightness.

Jump into this recipe and let your taste buds celebrate a delightful culinary journey.

Toppings That Pair with These Bowls

• Spice Up with Crisp Sauvignon Blanc: A zesty white wine perfectly complements the earthy sweet potatoes and tangy avocado lime dressing, cutting through the richness while enhancing the dish's vibrant flavors.
• Pair with Refreshing Citrus Mocktail: Create a lime-based non-alcoholic drink that mirrors the recipe's citrus notes, offering a bright and refreshing counterpoint to the hearty black beans and roasted sweet potatoes.
• Match with Craft Mexican Lager: A light, crisp beer with subtle maltiness balances the spices in the dish, providing a smooth and satisfying companion that doesn't overpower the delicate avocado dressing.

Best Way to Store Your Bowls

Transfer leftovers to airtight containers and store in the refrigerator for 3-4 days. Keep dressing separate to prevent soggy ingredients.

Freeze roasted sweet potatoes, beans, and corn in freezer-safe containers for up to 2 months. Avoid freezing dressing and quinoa/rice.

Warm individual portions in microwave for 1-2 minutes, stirring halfway through. Add a splash of water to prevent dryness.

Gently reheat ingredients in a skillet over medium-low heat, stirring occasionally to maintain texture and prevent burning.

FAQs

• Are sweet potatoes nutritious?

Sweet potatoes are packed with vitamins A and C, fiber, and antioxidants. They’re a great source of complex carbohydrates and help support immune health and vision.

• Can I make this recipe vegetarian or vegan?

This recipe is already vegetarian. To make it vegan, simply replace Greek yogurt with a plant-based yogurt or tahini in the dressing.

• What can I substitute if I don't have quinoa?

You can easily replace quinoa with brown rice, cauliflower rice, or even couscous as a base for this bowl. Each option provides a different texture and nutritional profile.

Sweet Potato Black Bean Bowl Highlights

• Savor Flavor-Packed Nutrition: This recipe delivers a powerhouse of nutrients with sweet potatoes, black beans, and creamy avocado dressing, making it a deliciously balanced meal that keeps you satisfied.
• Master Quick Weeknight Cooking: Simple ingredients and straightforward preparation mean you can create a restaurant-quality dish without complicated techniques or hours of kitchen work.
• Customize Your Culinary Adventure: Easily swap ingredients or adjust spices to match your taste preferences, making this recipe flexible for vegetarians, health enthusiasts, and adventurous home cooks.
• Celebrate Plant-Based Deliciousness: Packed with protein, fiber, and vibrant colors, this bowl proves healthy eating can be incredibly tasty and exciting for everyone at the table.

What’s in These Healthy Bowls

• Sweet Potatoes: Hearty root vegetable that provides a sweet and nutritious base for the bowl.
• Corn: Adds a subtle sweetness and pleasant texture to the dish.
• Garlic: Offers a sharp, aromatic flavor that enhances the overall taste of the dressing.
• Cilantro: Fresh herb that brings a bright, green garnish and zesty flavor.

• Black Beans: Protein-packed legume that adds richness and nutritional value to the bowl.
• Quinoa, Rice: Versatile grains that serve as a filling and nutritious base for the recipe.

• Avocado: Creamy fruit that creates a smooth and luxurious dressing base.
• Greek Yogurt, Sour Cream: Provides tangy creaminess to the dressing.
• Lime Juice: Adds bright, citrusy acidity to balance the dressing.
• Olive Oil: Helps to create a smooth texture and adds richness to the dressing.
• Cumin, Chili Powder: Warm spices that add depth and complexity to the roasted sweet potatoes.
• Salt, Pepper: Essential seasonings that enhance the overall flavor of the dish.

How to Prepare These Protein Bowls

Step 1: Roast Sweet Potato Chunks

Crank up your oven to 400°F. Grab your sweet potatoes and chop them into bite-sized cubes.

• Olive oil
• Cumin
• Chili powder
• Salt
• Black pepper

Spread the seasoned chunks on a baking sheet and roast until they’re tender and develop golden-brown edges, about 25-30 minutes.

Step 2: Warm Beans and Corn

• Black beans
• Corn

Heat these ingredients over medium heat for roughly 5 minutes, stirring occasionally to prevent sticking.

Step 3: Whip Up Creamy Avocado Dressing

• Ripe avocado
• Greek yogurt
• Fresh lime juice
• Olive oil
• Minced garlic
• Salt
• Black pepper

Blend everything until silky smooth and wonderfully creamy.

Step 4: Build Your Flavor-Packed Bowl

• Cooked quinoa or rice (optional)
• Roasted sweet potato chunks
• Warmed black beans
• Corn kernels

Step 5: Finish and Serve

Drizzle your bowl with the luscious avocado lime dressing.

Sprinkle some fresh chopped cilantro on top for an extra burst of flavor. Enjoy your nutritious and delicious creation immediately!

Tips for Black Bean Bowl Success

• Swap Greek yogurt with dairy-free alternatives like coconut yogurt for a vegan-friendly version.
• Roast sweet potatoes until edges are crispy for added texture and deeper caramelized flavor.
• Add extra protein by incorporating grilled chicken or tofu into the bowl for a more substantial meal.
• Prepare dressing ahead of time and store in the refrigerator for up to 3 days to save cooking time.
• Experiment with different spices like smoked paprika or cayenne to customize the heat level of the dish.

Creative Bowl Combos to Try Out

• Protein Power Bowl: Swap black beans with grilled chicken or tofu for a protein-packed alternative that keeps the same zesty flavor profile.
• Vegan Friendly Version: Replace Greek yogurt with coconut yogurt or cashew cream in the dressing to maintain creamy texture while keeping the recipe plant-based.
• Spicy Southwestern Remix: Add diced jalapeños to the sweet potatoes and include a sprinkle of cayenne pepper for those who love extra heat in their meal.
• Low-Carb Option: Replace quinoa and sweet potatoes with cauliflower rice and roasted zucchini cubes to reduce carbohydrate content while preserving the bowl's nutritional balance.

Sweet Potato And Black Bean Bowls With Avocado Lime Dressing Recipe

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4.6 from 26 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Mexican-inspired Sweet Potato and Black Bean Bowls merge robust flavors with creamy avocado lime dressing, creating a hearty vegetarian meal. Nutritious ingredients blend seamlessly, offering a delightful culinary experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Vegetables and Starches:

• 2 medium sweet potatoes, peeled and diced
• 1/2 cup corn kernels (fresh or frozen)
• 1 cup cooked quinoa or rice

Proteins and Legumes:

• 1 can (15 ounces/425 grams) black beans, drained and rinsed

Seasonings and Dressing Ingredients:

• 1 tablespoon olive oil (for bowl)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1/4 cup cilantro, chopped (optional)
• 1 ripe avocado, peeled and pitted
• 1/4 cup Greek yogurt or sour cream
• 2 tablespoons lime juice
• 1 tablespoon olive oil (for dressing)
• 1 clove garlic, minced
• Salt and pepper, to taste

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Instructions

1. Preheat the oven to 400°F (200°C). Cube sweet potatoes and coat with olive oil, cumin, chili powder, salt, and pepper. Distribute evenly on a baking sheet and roast for 25-30 minutes until caramelized and fork-tender.
2. While sweet potatoes are roasting, warm black beans and corn in a skillet over medium heat for approximately 5 minutes, stirring occasionally to prevent sticking.
3. Create the creamy dressing by blending ripe avocado, Greek yogurt, fresh lime juice, olive oil, minced garlic, salt, and pepper until silky and uniform in texture.
4. Construct individual serving bowls by first laying a foundation of quinoa or rice, then arranging roasted sweet potato cubes as the centerpiece.
5. Add warmed black beans and corn alongside the sweet potatoes to create visual and flavor contrast.
6. Generously drizzle the vibrant avocado lime dressing over the entire bowl, ensuring even coverage.
7. Optional: Sprinkle freshly chopped cilantro on top for an aromatic finishing touch and additional flavor complexity. Serve immediately to maintain optimal temperature and texture.

Notes

• Customize spice levels by adjusting chili powder and cumin for personal heat preference.
• Swap quinoa or rice with cauliflower rice for a low-carb, keto-friendly alternative.
• Roast sweet potatoes on parchment paper for easier cleanup and preventing sticking.
• Enhance protein content by adding grilled chicken or tofu for extra nutrition and variety.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 365 kcal
• Sugar: 3 g
• Sodium: 210 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 9 g
• Protein: 10 g
• Cholesterol: 5 mg