Main Dishes

Sweet Potato and Black Bean Bowl Recipe

ByLisa Morgan November 21, 2025November 21, 2025

Introduction

This Sweet Potato and Black Bean Bowl is a wholesome and colorful dish perfect for a cozy meal. It combines roasted spiced sweet potatoes with hearty black beans and fluffy rice, creating a satisfying flavor balance that’s both nourishing and simple to prepare.

A white bowl filled with three main layers is shown. The bottom layer is white rice with a slightly fluffy texture. On top of the rice is a layer of shiny black beans. The top layer features bright orange roasted sweet potato cubes with a slightly charred surface, garnished with small green herb pieces scattered across. Two fresh lime wedges with a juicy light green color sit on opposite sides of the bowl. The bowl is placed on a white marbled surface, and the overall look is fresh and colorful. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sweet potatoes, cubed
1 can black beans, drained and rinsed
1 tsp cumin
1 tsp paprika
2 cups cooked rice
Lime wedges for garnish
Olive oil (for tossing sweet potatoes)
Salt to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with olive oil, cumin, paprika, and salt until evenly coated.
Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Step 3: While the sweet potatoes roast, warm the black beans in a small pot or microwave.
Step 4: To assemble the bowl, place cooked rice at the bottom, top with the roasted sweet potatoes and warmed black beans.
Step 5: Garnish with fresh lime wedges and squeeze lime juice over the bowl before serving for a bright finishing touch.

Tips & Variations

Try adding chopped avocado or a dollop of Greek yogurt for creaminess.
Swap rice for quinoa or cauliflower rice to suit your dietary preferences.
Adjust spices by adding chili powder or cayenne for extra heat.
Roast the sweet potatoes with some chopped onions or bell peppers for added flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Add fresh lime juice after reheating to brighten the flavors again.

How to Serve

A white bowl filled with three main layers: the bottom layer is white cooked rice with fluffy grains, the middle layer is black beans scattered evenly, and the top layer shows medium-sized, charred orange cubes of roasted sweet potatoes with a slightly crispy texture. Two green lime wedges rest on opposite sides of the bowl, and small chopped green herbs are sprinkled over the sweet potatoes and beans. The bowl sits on a white marbled surface with a tan cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh black beans instead of canned?

Yes, but be sure to soak and cook the dried black beans fully before using them in this recipe. Canned beans save time and are convenient without sacrificing flavor.

Is this dish suitable for meal prep?

Absolutely. The components keep well separately in the fridge and can be combined at mealtime for a quick, wholesome bowl.

Sweet Potato and Black Bean Bowl Recipe

★★★★★

4.8 from 684 reviews

A wholesome and vibrant Sweet Potato and Black Bean Bowl featuring roasted spiced sweet potatoes served over fluffy rice with black beans and a fresh squeeze of lime. This nourishing bowl combines hearty grains and protein-rich beans with flavorful spices, perfect for a cozy and healthy meal.

Author: Lisa
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 2–3 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Vegan

Ingredients

Scale

Vegetables

2 sweet potatoes, cubed
Lime wedges for garnish

Beans and Grains

1 can black beans, drained and rinsed (approximately 15 oz)
2 cups cooked rice

Spices and Oils

1 tsp cumin
1 tsp paprika
Olive oil (about 2 tbsp for tossing sweet potatoes)
Salt to taste

Instructions

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, cumin, paprika, and salt until evenly coated, ensuring each piece is well-seasoned.
Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until tender and slightly caramelized, stirring halfway through to promote even cooking.
Assemble the Bowl: Arrange 2 cups of cooked rice on serving plates or bowls. Top with the roasted sweet potatoes and drained black beans.
Garnish and Serve: Finish each bowl with a squeeze of fresh lime juice from the lime wedges to add brightness and a subtle tang. Serve warm and enjoy!

Notes

You can substitute brown rice or quinoa for a different grain base.
Add avocado slices or a dollop of sour cream for extra creaminess.
Adjust the spices based on your preference for heat or flavor intensity.
This recipe is naturally vegan and vegetarian-friendly.
Leftovers keep well in the refrigerator for up to 3 days.

Keywords: sweet potato bowl, black bean bowl, roasted sweet potatoes, vegan bowl, healthy dinner, nourishing bowl, easy vegan recipe

Lisa Morgan

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