USA · Vegetable and Mushroom Dishes
Roasted Sweet Potato Black Bean Bowls
Cubed sweet potatoes roasted at high heat until the edges caramelize, served over cilantro-lime rice with spiced black beans, avocado, and a quick chili-lime crema.
Ingredients
- sweet potatoes, peeled and cut into 2 cm cubes800 g
- olive oil2 tbsp
- smoked paprika1 tsp
- ground cumin1 tsp
- garlic powder0.5 tsp
- canned black beans400 g
- chili powder1 tsp
- long-grain white rice300 g
- water or vegetable broth480 ml
- lime, zest and juice1
- fresh cilantro20 g
- avocados2
- sour cream or Greek yogurt4 tbsp
- hot sauce0.5 tsp
- salt and black pepper to taste
Method
- 1Preheat oven to 220°C (425°F). Line a large baking sheet with parchment. Spread sweet potato cubes in a single layer with space between them — crowded potatoes steam instead of roast. Toss with olive oil, smoked paprika, cumin, garlic powder, and a generous pinch of salt. Roast 25–30 minutes, flipping once halfway, until the edges are deeply caramelized.
- 2While the potatoes roast, cook the rice: bring water or broth to a boil, add rice, reduce heat to low, cover and cook 18 minutes. Remove from heat, leave covered 5 minutes, then fluff with a fork. Stir in lime zest, half the lime juice, and cilantro.
- 3In a small pan, warm the black beans over medium heat with chili powder, a pinch of salt, and 2 tablespoons of water for 3–4 minutes until heated through and lightly sauced.
- 4Make the crema: stir together sour cream, remaining lime juice, hot sauce, and a pinch of salt.
- 5Assemble the bowls: rice at the base, sweet potatoes and black beans on top, avocado slices on the side, crema drizzled over everything. Serve immediately or pack for meal prep.