Vegetarian
Black Bean Sweet Potato Bowls
Roasted sweet potato, seasoned black beans, and rice make a colorful bowl with a lime finish.
Prep15 min
Cook30 min
Rest / chill0 min
Total45 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Heat oven to 425°F. Toss sweet potatoes with oil, paprika, and 1/4 teaspoon salt on a rimmed baking sheet.
- Roast 25–30 minutes, turning halfway, until tender and browned.
- Combine beans, cumin, water, and remaining salt in a saucepan. Simmer 5–7 minutes, stirring.
- Divide hot rice among bowls. Add sweet potatoes, beans, avocado, and a lime wedge.
A little kitchen know-how
Spread the sweet potatoes apart so their edges roast rather than steam.
Storage & leftovers
Refrigerate rice, beans, and potatoes within 2 hours for up to 3 days. Reheat to 165°F and add fresh avocado at serving.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.