LunchMain Course

Sweet Potato and Black Bean Bowl

Name: Sweet Potato and Black Bean Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: american
Ingredients: 300 g sweet potato peeled and diced into 1-inch cubes; 1 tbsp olive oil; 0.5 tsp chili powder; 0.25 tsp cumin; 0.25 tsp salt; 400 g black beans canned, rinsed and drained; 0.25 pcs red onion finely chopped; 1 clove garlic minced; 0.5 pcs lime juiced; 1 pcs avocado diced; 100 g cherry tomato halved; 2 tbsp cilantro fresh, chopped; 0.5 pcs lime juiced; 0.13 tsp salt; 0.13 tsp black pepper freshly ground; 0.25 tsp chipotle powder (optional); 1 cup rice cooked (optional)

This vibrant and satisfying bowl features roasted sweet potatoes, seasoned black beans, and a fresh avocado salsa. It's a quick and nutritious meal perfect for a healthy lunch or light dinner. Customize with your favorite toppings for extra flavor.

An original recipe by Forkin

Total time: 40 min
Serves: 2
Difficulty: Easy
Per serving: 734 kcal

Mise en place

Ingredients

300 gsweet potato, peeled and diced into 1-inch cubes
400 gblack beans, canned, rinsed and drained

for roasting

1 tbspolive oil
0.5 tspchili powder
0.25 tspcumin
0.25 tspsalt

for beans

0.25 pcsred onion, finely chopped
1 clovegarlic, minced
0.5 pcslime, juiced
0.25 tspchipotle powder(optional)

salsa

1 pcsavocado, diced
100 gcherry tomato, halved
2 tbspcilantro, fresh, chopped
0.5 pcslime, juiced
0.13 tspsalt
0.13 tspblack pepper, freshly ground

serving suggestion

1 cuprice, cooked(optional)

Equipment

knife · cutting board · skillet · baking sheet · large bowl

The method

Step by step

1
Preheat your oven to 200°C (400°F).
About 5 min
2
On a baking sheet, toss the sweet potato with olive oil, chili powder, cumin, and salt.
About 2 min
Cook’s note: Ensure the sweet potato pieces are in a single layer for even roasting.
3
Roast the sweet potato for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
About 25 min
4
While the sweet potatoes roast, prepare the black beans. Heat a small amount of oil in a skillet over medium heat.
About 2 min
5
Add the red onion to the skillet and sauté for 3-4 minutes until softened.
About 4 min
6
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Add the black beans, lime juice, and chipotle powder (if using) to the skillet. Cook for 5 minutes, stirring occasionally, until heated through.
About 5 min
8
In a small bowl, combine the avocado, cherry tomato, cilantro, lime juice, salt, and black pepper to make the salsa.
About 3 min
9
Assemble the bowls by dividing the cooked rice (if using), roasted sweet potato, and seasoned black beans between two serving bowls.
About 2 min
10
Top each bowl with a generous spoonful of the avocado salsa.
About 1 min

Per serving

Nutrition

79%Score

Calories: 733.7kcal
Protein: 25.8g
Carbs: 121g
Fat: 20g
Fibre: 28.9g
Sugar: 10.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sweet potato, black beans, and salsa in separate airtight containers in the refrigerator.

Reheating

Reheat sweet potatoes and black beans gently in a microwave or on the stovetop. It's best to eat the salsa fresh.