Description
A hearty, nourishing, gluten-free sweet potato and black bean bowl that’s perfect for meal prep, plant-based eating, or high-protein lifestyles.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon smoked paprika
Salt to taste
1 can black beans, rinsed and drained
1 teaspoon cumin
2 garlic cloves, minced
1 tablespoon lime juice
1 cup cooked quinoa or brown rice
1 ripe avocado, sliced
Fresh cilantro, chopped
Lime wedges, for serving
Optional: cottage cheese, chipotle crema, red onion, shredded cabbage
Instructions
1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, smoked paprika, and salt. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
2. While the potatoes roast, heat olive oil in a skillet. Sauté garlic and cumin for 1 minute.
3. Add black beans and lime juice. Cook until warm, about 3–5 minutes.
4. Cook quinoa or brown rice if not already prepared.
5. Assemble bowls by layering grains, roasted sweet potatoes, and black beans.
6. Top with avocado, cilantro, and optional extras.
7. Serve with lime wedges and enjoy!
Notes
Store components separately for up to 5 days.
Add a fried egg or cottage cheese for more protein.
Use air fryer for quicker sweet potato prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Gluten-Free Recipes
- Method: Roasting
- Cuisine: Modern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg