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Sweet Potato and Black Bean Bowls with Avocado Lime Dressing

Sweet Potato and Black Bean Bowls with Avocado Lime Dressing

This nourishing Sweet Potato and Black Bean Bowl combines roasted sweet potatoes, protein-packed black beans, and a creamy avocado lime dressing. It's perfect for a healthy lunch or dinner, packed with flavor and nutrients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 400 kcal

Equipment

  • 1 baking sheet
  • 1 large mixing bowl
  • 1 blender or food processor
  • 1 measuring cups
  • 1 measuring spoons

Ingredients
  

  • 2 large sweet potatoes About 800 grams.
  • 1 can black beans 15 ounces, rinsed and drained.
  • 1 cup corn kernels Fresh, frozen, or canned.
  • 1 red bell pepper diced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste none salt
  • to taste none black pepper
  • 1 ripe avocado
  • 3 tablespoons lime juice
  • 2 tablespoons fresh cilantro Chopped.
  • 1 small garlic clove Optional.

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Peel and chop the sweet potatoes into bite-sized cubes. Place them on a baking sheet and drizzle with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
  • Roast the sweet potatoes in the preheated oven for 25 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.
  • While the sweet potatoes are roasting, prepare the avocado lime dressing. In a blender or food processor, combine the avocado, lime juice, cilantro, garlic (if using), and 1 tablespoon of olive oil. Blend until smooth and creamy. Add water, a tablespoon at a time, if you want a thinner consistency. Season with salt to taste.
  • In a large mixing bowl, combine the roasted sweet potatoes, black beans, corn, and diced red bell pepper. Toss gently to combine.
  • To serve, divide the sweet potato and black bean mixture among bowls. Drizzle with the avocado lime dressing.
  • For added protein, feel free to mix in some cooked quinoa or grilled chicken.
  • This bowl is versatile; you can include your favorite vegetables or toppings, like sliced jalapeños or diced tomatoes.

Notes

For added protein, feel free to mix in some cooked quinoa or grilled chicken.
This bowl is versatile; you can include your favorite vegetables or toppings, like sliced jalapeños or diced tomatoes.
Leftovers can be stored in the refrigerator for up to 3 days but keep the dressing separate until ready to serve.