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sweet potato and black bean bowls with avocado and lime

Sweet Potato and Black Bean Bowls

Matteo
A hearty, nourishing, gluten-free sweet potato and black bean bowl that’s perfect for meal prep, plant-based eating, or high-protein lifestyles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten-Free Recipes
Cuisine Modern
Servings 2 –3 servings
Calories 450 kcal

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.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 14gSodium: 480mgFiber: 13gSugar: 7g
Keyword gluten-free bowl, meal prep bowl, sweet potato and black bean bowls, vegan bowl
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