Sweet Potato Black Bean Bowls

A wooden bowl filled with kale, black beans, roasted sweet potato cubes, avocado slices, rice, and a dollop of creamy sauce, topped with pumpkin seeds. A bowl of seeds and half a lime are in the background.

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Sweet Potato Black Bean Bowls

These hearty nutrient-dense bowls are fresh, flavorful, and positively delicious! From hearty black beans to creamy avocado, these tasty bowls have everything you need! Feel free to customize them with different vegetables, sauces, or add animal protein.

Prep Time20

Cook Time30

Total Time50

Course: Main Dishes

Cuisine: American

Keyword: black bean recipes, chipotle, easy healthy recipes, gluten free, gluten free recipes, healthy dinner recipes, sweet potato black bean bowls, sweet potato recipes, vegan, vegetarian dinner recipe, vegetarian recipes, yogurt

Servings: Servings

Calories: 806kcal

Author: Julia Mueller

Ingredients

1 large sweet potato chopped into chunks
2 tsp avocado oil
Sea salt to taste
1 (15-oz) can black beans
2-3 cups kale chopped
2-3 cups cooked quinoa or brown rice
1 avocado sliced
⅓ cup pumpkin seeds

For the Chipotle Lime Yogurt Sauce

1 (5.3-oz) container plain Greek yogurt (½ cup)
1 chipotle chili in adobo sauce finely chopped
2 tsp fresh lime juice
1 small clove garlic minced
1 tsp pure maple syrup optional
Sea salt to taste

Instructions

Prepare the Chipotle Yogurt Sauce:

Mix together all of the ingredients for the chipotle lime yogurt sauce in a small bowl. Cover with plastic wrap or a lid and refrigerate until ready to use.

Roast the Sweet Potato:

Preheat the oven to 400 degrees Fahrenheit. Chop the sweet potato into roughly equal sized chunks and transfer them to a large rimmed baking sheet. Drizzle with avocado oil, sprinkle with sea salt, and use your hands to toss everything together until the potato chunks are coated in oil and seasoning. Spread the potatoes into an even layer on the sheet pan.
Roast for 20-30 minutes, until the sweet potatoes are golden brown, slightly crispy on the outside and soft on the inside.

Assemble the Bowls:

Heat the beans in a saucepan until they reach a boiling point.
Load up bowls with quinoa, roasted sweet potatoes, black beans, chopped kale, avocado slices, and a dollop or drizzle of the yogurt sauce. Sprinkle with pumpkin seeds (or other crunchies), and enjoy!

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