Chili-Lime Sweet Potato Black Bean Bowl
A vibrant and filling bowl featuring roasted sweet potatoes, black beans, and a zesty chili lime drizzle that's perfect for a quick weeknight dinner.
Ingredients
Main ingredients
- 2 cups peeled and cubed sweet potatoes Can be kept with skin for added nutrients.
- 1 can black beans Rinse well to reduce canned flavor.
- 1 medium lime Use fresh lime juice for best flavor.
- 1 teaspoon chili powder Adjust with cayenne if mild.
- 1 teaspoon cumin Adds a taco-like flavor.
- 2 tablespoons olive oil For roasting sweet potatoes.
- to taste salt Do not skimp on seasoning.
- to taste pepper Freshly cracked is best.
Optional toppings
- 1 avocado, sliced Wait to slice until serving.
- 1/4 cup chopped cilantro For added freshness.
- 1/4 cup diced red onion Adds crunch and flavor.
- 1 spoon Greek yogurt or sour cream For creaminess.
- 1/4 cup pepitas For added crunch.
- to taste hot sauce Add at the end for heat.
Instructions
Preparation
- Preheat your oven to 425°F.
- Cube the sweet potatoes and toss them with olive oil, chili powder, cumin, salt, and pepper. Spread on a sheet pan.
Cooking
- Roast sweet potatoes for 22 to 30 minutes, flipping once until tender and caramelized.
- Meanwhile, rinse and drain the black beans. Warm in a small pan with a splash of water, salt, and cumin for about 5 minutes.
- In a small bowl, mix lime juice, olive oil, chili powder, and salt for the chili lime drizzle. Taste and adjust seasoning.
Assembly
- Start with a base like rice or quinoa, add roasted sweet potatoes and black beans, top with optional toppings, and drizzle with chili lime sauce.
Notes
For meal prep, store components separately to maintain texture. Roasted sweet potatoes and black beans can last up to 4 days in the fridge.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 65gProtein: 15gFat: 10gSaturated Fat: 1gSodium: 500mgFiber: 12gSugar: 5g