Crispy Roasted Sweet Potato Black Bean Bowl

Crispy Roasted Sweet Potato Black Bean Bowl

3 servings
This Crispy Roasted Sweet Potato Black Bean Bowl is an easy dinner read in 30 minutes. The crispy coated sweet potatoes roast easily in the oven and are served with a chili oil black bean salad.

Ingredients

  • sweet potato

    peeled and cut into 1 inch cubes

    1 large
  • cornstarch
    1 tbsp
  • garlic powder
    1 tsp
  • salt
  • avocado oil
    1 ½ tbsp
  • 15oz can black beans

    drained and rinsed

    1
  • red onion

    finely diced

    ¼ c
  • cilantro

    minced

    ⅓ c
  • avocado

    cubed

    1 medium
  • garlic

    grated

    1 clove
  • ginger powder

    optional

    ½ tsp
  • soy sauce
    1 tbsp
  • chili oil
    2 tsp
  • toasted sesame oil

    optional

    1 tsp
  • maple syrup
    2 tsp
  • zest and juice of lime
    1
  • plain unsweetened plant-based yogurt
    ¼ c
  • sriracha
    1 tbsp
  • maple syrup
    1 tsp
  • grain of choice

    rice, quinoa, farro, etc.

  • fresh lettuce greens

Directions

  1. 1

    Preheat oven to 425F. Add your cubed sweet potato directly to a sheet pan and top with the cornstarch, garlic powder, salt and oil. Toss to evenly coat and spread the potatoes out on the tray into an even layer, giving space between the potatoes for roasting.

  2. 2

    Place the potatoes in the oven for 30-35 minutes, making sure to flip the potatoes every 10-15 minutes to help them evenly roast.

  3. 3

    While the potatoes are roasting, prepare the black bean salad. To a mixing bowl add the black beans, onion, cilantro, avocado, grated garlic, and ginger powder then top with the soy sauce, chili oil, sesame oil, maple syrup, lime zest and juice. Toss the mixture together to coat then adjust the salt or any of the ingredients to taste preference.

  4. 4

    Make the dressing by mixing the yogurt, sriracha, maple syrup and a pinch of salt together in a small bowl then set aside.

  5. 5

    To assemble, serve the bean salad and potatoes over your favorite cooked grains then drizzle with the sriracha yogurt dressing.

Crispy Roasted Sweet Potato Black Bean Bowl

Crispy Roasted Sweet Potato Black Bean Bowl

45 min3 servings

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About this Recipe

Craving a vibrant, satisfying dinner that's both easy to make and packed with flavor? This Crispy Roasted Sweet Potato Black Bean Bowl delivers a delicious experience in about 30 minutes of cooking time, making it perfect for busy weeknights.

What truly makes this recipe stand out is the ingenious preparation of the sweet potatoes. They are coated and roasted until wonderfully crispy, providing a delightful textural contrast to the creamy avocado and the robust black bean salad. This simple technique elevates a humble sweet potato into the star of your bowl.

Expect a symphony of flavors and textures with every spoonful. You'll savor the slightly sweet, crispy edges of the oven-roasted sweet potatoes, complemented by a zesty and savory black bean salad featuring red onion, cilantro, and a kick from chili oil and sriracha. Fresh avocado adds a creamy richness, while a bright lime dressing ties all the elements together. Served over your favorite grain and fresh lettuce, this bowl is hearty, fresh, and deeply satisfying.

This versatile dish is easy to adapt to your pantry or preferences. Feel free to adjust the amount of chili oil and sriracha to control the spice level. You can also vary your grain choice, selecting from options like rice, quinoa, or farro, as suggested. The plant-based yogurt sauce offers a tangy counterpoint that you can scale to your liking.

This Crispy Roasted Sweet Potato Black Bean Bowl is an ideal main dish for a casual weeknight dinner or a healthy lunch prep. Serve it immediately to best enjoy the crispy sweet potatoes, perhaps alongside a simple green salad for extra freshness.

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