Roasted Sweet Potato Black Bean Bowls

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These Roasted Sweet Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner perfect for meal prep.

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Sweet potato skins with black beans

I love sweet potato and bowl recipes, so I love this plant-based meal in one dish. These bowls are very satisfying due to their long list of nutritious ingredients. You'll get protein and fiber from a combination of brown rice, beans, Greek yogurt, and sweet potatoes, plus plenty of vitamins and minerals from kale and avocado.

This recipe is adapted slightly from Meat to the Side: A Plant-Forward Guide to Bringing Balance to Your Plate by Liren Baker. Her cookbook is a beginner's guide for people who want to add more veggies to their diet in a delicious way!

Sweet Potato Bean Bowls Ingredients:

Vegetables: Kale, avocado, pickled red onions, roasted sweet potatoes seasoned with salt, chilli powder, cumin, coriander and garlic powder
Strengthen: Canned black beans, brown rice
Chipotle Sauce: Plain Fat-Free Greek Yogurt, Chipotle Peppers in Adobo Sauce, Lime Juice, Garlic, Salt
Taste: coriander, lime wedges

How to make quick pickled red onions

3/4 cup distilled white vinegar
1/4 cup water
2 tablespoons of granulated sugar
1-1/2 teaspoons kosher salt
1 medium red onion, thinly sliced

1. In a small bowl, stir together the vinegar, water, sugar, and salt until the sugar and salt are dissolved.

2. Place the sliced onion in a jar. Pour the vinegar mixture over the onion and let stand at room temperature for at least 30 minutes, but preferably 1 hour.

3. Serve immediately or refrigerate for later use. The onions will keep for up to 2 weeks, makes 2 cups.

Sweet Potato Bowl Meal Prep

A healthy weeknight lunch, burrito bowls are great for meal prep. You can prepare all components in advance and then portion them in glass containers. I would put the sauce and pickled red onions in individual containers and wait until just before eating to start slicing the avocado.

These sweet potato bowls will keep in the fridge for about 4 days.

Variations:

grains: Swap brown rice for quinoa, or white rice or cauliflower rice for a low-carb option.
Protein: Add grilled chicken or an egg for extra protein.
beans: Sub pinto beans for black beans.
Vegetables: Add peppers or corn.
onions: If you don't want to cook the pickled red onions, use fresh red or green onions.
Coriander: If you don't like cilantro, leave it out.
Heat: Add fresh jalapeños or hot sauce to make it spicy.
Salad: Turn your sweet potato bowl into a salad by skipping the rice and adding more kale.

Roasted sweet potato skins with black beans

More Bowl Recipes You'll Love:

Sweet potato skins with black beans

585 cal
20 protein
96 carbohydrates
15.5 fats

Preparation time: fifteen minutes

Cooking time: 30 minutes

Resting time for kale: 30 minutes

Total time: 1 hours fifteen minutes

These Roasted Sweet Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner perfect for meal prep.

FOR THE KALE:

2 cups destalked and chopped kale
2 teaspoon Extra virgin olive oil
1/8 teaspoon kosher salt

FOR THE ROASTED SWEET POTATOES:

4 medium sweet potatoes, peeled and quartered lengthways (28 oz peeled)
2 tablespoon Extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon chilli powder
1 teaspoon Chipotle powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder

FOR THE CREAMY CHIPOTLE SAUCE:

1 Cup Natural yoghurt 0% Greek yoghurt, or dairy-free yogurt for vegans or DF
1 Chipotle Peppers in Adobo Sauce
2 tablespoon lime juice
2 cloves garlic, peeled off
Kosher salt

FOR THE BOWL:

1 15 ounce can black beans, drained and rinsed
2 cups cooked brown rice
4 ounces avocado, stoned from 1 small, peeled and diced
1 Cup Quick pickled red onions
1 Cup fresh coriander leaves
1 lime, cut into wedges

Prepare kale:

Place the kale, olive oil, and salt in a bowl. Massage the kale for 1 minute. It will shrink in volume.
Leave at room temperature while you prepare the rest.

Preparing the sweet potatoes:

Preheat the oven to 400°F with a rack in the center of the oven.
While the oven is preheating, place the peeled and quartered sweet potatoes in a large saucepan and cover with water.
Bring to a boil over high heat. Cook the sweet potatoes until the edges give slightly when pressed with a fork, about 8 minutes. You don't want to overcook them or they might get mushy.
Drain the sweet potatoes and pat dry with kitchen paper, then cut into bite-sized pieces.
In a large bowl, toss the sweet potatoes with 2 tablespoons olive oil.
In a small bowl, combine salt, chili powder, chipotle powder, cumin, coriander, and garlic powder.
Sprinkle the spice mixture over the sweet potatoes and spread evenly.
Scatter the sweet potatoes on a sheet pan and sauté for 15 to 20 minutes, turning once halfway through, until browned and tender to the bite.

Make the Creamy Chipotle Sauce:

In a blender or small food processor, combine yogurt, chipotle pepper, lime juice, garlic cloves, and a pinch of salt. Mix or process until smooth.
Season with salt. Set aside or refrigerate until ready to assemble the bowls.

Assemble bowls:

Fill serving bowls with kale, roasted sweet potatoes, black beans, brown rice, and avocado.
Garnish with pickled red onions, creamy chipotle sauce, and cilantro. Serve with lime wedges.

Portion: 1key, Calories: 585kcal, Carbohydrates: 96G, Protein: 20G, Fat: 15.5G, Saturated Fatty Acids: 2G, Cholesterol: 1.5mg, Sodium: 695mg, Fiber: 21G, Sugar: 13.5G

Keywords: Sweet potato bowls, vegetarian bowls