Roasted Sweet Potato and Black Bean Bowls
These sweet potato and black bean bowls balance roasted sweetness with a tangy lime dressing. The oven does most of the work while you prepare the beans and toppings. Cutting the potatoes evenly and leaving space on the tray gives browned edges instead of a steamed texture.
Yield: 3. Timing: Prep 15 minutes; roasting 25–30 minutes. Times are approximate; follow the cooking cues below.
Ingredients
- 600 g sweet potatoes, peeled and cut into 2 cm cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 can black beans, drained and rinsed (about 240 g drained)
- 250 g cooked rice
- 1 ripe avocado, sliced
- 2 tablespoons lime juice
- 2 tablespoons chopped coriander
- Salt and pepper
Step-by-step instructions
- Heat the oven to 220°C / 425°F. Toss the sweet potato cubes with 1 tablespoon oil, cumin, paprika and a little salt. Spread in a single layer on a lined tray.
- Roast for 25–30 minutes, turning halfway, until the cubes are browned outside and tender when pierced. If crowded, use two trays.
- Warm the beans in a small saucepan with 2 tablespoons water. Stir gently until hot. Whisk the remaining oil with lime juice, coriander and pepper.
- Divide the warm rice, beans and sweet potatoes between bowls. Add avocado and spoon over the dressing just before serving.
Tips for a better result
Dry the sweet potatoes after peeling and washing. Wet surfaces take longer to brown. Taste the lime dressing with a potato cube before adding extra salt, since the beans may already be salted.
Substitutions and common questions
Can I omit rice? Yes, use greens for a lighter base or cooked quinoa for a different texture. No avocado? Try a spoonful of plain yogurt, which introduces milk. Check canned bean and spice labels for your dietary requirements.
Original editorial recipe guidance; not represented as kitchen-tested. Check ingredient labels for allergens. For more about our approach, visit About GuessRecipes.
