Description
This Sweet Potato and Black Bean Bowl is a wholesome and vibrant meal combining roasted sweet potatoes spiced with cumin and smoked paprika, warm black beans, and fluffy brown rice or quinoa. Topped with fresh shredded cabbage, creamy avocado slices, cilantro, and optional feta cheese, each bowl is finished with a squeeze of lime juice for a zesty touch. Perfect for a nutritious, vegetarian, and flavor-packed dinner that’s easy to prepare.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Beans and Grains
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup cooked brown rice or quinoa
Fresh Toppings
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese (optional)
- Juice of 1 lime
Instructions
- Preheat and prepare sweet potatoes: Preheat the oven to 425°F (220°C). In a bowl, toss the peeled and cubed sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated.
- Roast sweet potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25–30 minutes, flipping once halfway through, until they are tender and caramelized on the edges.
- Warm black beans: While the sweet potatoes roast, place the drained and rinsed black beans in a small saucepan over low heat. Warm gently, stirring occasionally, until heated through.
- Prepare rice or quinoa: If not already cooked, prepare brown rice or quinoa according to package instructions.
- Assemble the bowls: Divide the cooked rice or quinoa between two to four bowls. Top evenly with roasted sweet potatoes, warm black beans, shredded red cabbage, avocado slices, chopped cilantro, and optional crumbled feta cheese.
- Finish with lime juice: Squeeze fresh lime juice over each bowl just before serving to add brightness and enhance flavors.
Notes
- Substitute quinoa for brown rice or use cauliflower rice for a low-carb alternative.
- Omit feta cheese to make the dish dairy-free or vegan.
- Add a splash of hot sauce or a dollop of Greek yogurt for extra flavor and creaminess.
