Ingredients
Before we dive into the recipe, let’s take a quick look at the ingredients you’ll need. Feel free to adjust them based on your personal preferences – that’s the beauty of this dish!
For the Bowl:
- 2 medium sweet potatoes, peeled and diced
- 1 can of black beans (or about 1.5 cups cooked black beans)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder (optional)
- Fresh cilantro for garnish
For the Toppings:
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- Lime wedges for squeezing
- A dollop of Greek yogurt or sour cream (optional)
- Hot sauce or salsa (optional)
How to Make a Sweet Potato and Black Bean Bowl
Now that we have all the ingredients lined up, let’s get to the fun part: making the sweet potato and black bean bowl. It’s simple, quick, and will leave you with a mouthwatering meal. Here’s how to make it step by step:
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). While the oven is heating up, peel and dice the sweet potatoes into small cubes. This allows them to cook evenly and get that crispy, caramelized edge that’s so satisfying.
Next, toss the sweet potato cubes in olive oil, salt, pepper, cumin, paprika, garlic powder, and chili powder (if you like a little extra heat). Spread them out in a single layer on a baking sheet. Roast for about 25–30 minutes, flipping them halfway through. You want them to be golden brown and tender on the inside.
Step 2: Prepare the Black Beans
While the sweet potatoes are roasting, it’s time to prep the black beans. If you’re using canned black beans, simply drain and rinse them to remove any excess sodium. You can also heat them up in a small saucepan over medium heat for about 5 minutes, adding a pinch of salt and a dash of cumin for extra flavor. Keep it simple – the beans are already flavorful, and you don’t need much to make them shine.