Chili-Lime Sweet Potato & Black Bean Bowls Recipe
A vibrant and nutritious bowl featuring smoky roasted sweet potatoes and a zesty chili-lime black bean salsa, topped with a spicy yogurt drizzle and crunchy toasted pumpkin seeds. Perfectly balanced with protein-rich quinoa or brown rice, this dish offers a delightful mix of textures and bold flavors ideal for a wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 5 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegan
Ingredients
Scale
Smoky Roasted Sweet Potatoes
- 2 medium sweet potatoes (approx. 1 ½ lbs / 680g, scrubbed and diced into ¾-inch cubes)
- 2 ½ tbsp avocado oil
- 1 ½ tbsp cornstarch
- 1 ½ tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
Chili-Lime Black Bean Salsa
- 2 15-oz / 425g cans no-salt-added black beans, rinsed and drained thoroughly
- 2 medium ripe avocados (diced)
- 1 orange bell pepper (finely diced)
- ½ cup finely chopped red onion
- ⅔ cup fresh cilantro (roughly chopped)
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 2 limes (zested and juiced)
- 1 tbsp low-sodium coconut aminos
- 1 ½ tsp toasted sesame oil
- 1 tsp agave nectar
- 1 tsp red pepper flakes (adjust to heat preference)
- ½ tsp smoked paprika
Spicy Yogurt Drizzle
- ½ cup (120g) plain plant-based yogurt or non-fat dairy yogurt (unsweetened)
- 1 tbsp sriracha or low-sodium hot sauce
For Assembly
- 4 cups cooked quinoa or brown rice (prepared without added salt)
- 3 tbsp toasted pumpkin seeds (pepitas, unsalted)
Instructions
- Prepare the Drizzle: In a small bowl, whisk together the plain plant-based or non-fat dairy yogurt with sriracha until smooth. Cover and refrigerate to allow the flavors to meld while preparing the rest of the dish.
- Preheat & Season Potatoes: Place an oven rack in the center position and preheat your oven to 400°F (200°C). In a large bowl, whisk together cornstarch, garlic powder, 1 teaspoon smoked paprika, and ground cumin. Add the diced sweet potatoes and avocado oil, then toss vigorously until every piece is evenly coated with the seasoning mixture.
- First Roast: Spread the coated sweet potatoes onto a heavy-duty rimmed baking sheet in a single layer, using two pans if necessary to avoid overcrowding—this ensures crispiness. Roast in the preheated oven for 20 minutes.
- Assemble the Bean Salsa: While the sweet potatoes roast, clean out the large bowl used previously. Combine the rinsed black beans, low-sodium coconut aminos, agave nectar, toasted sesame oil, red pepper flakes, and the remaining ½ teaspoon smoked paprika. Stir well to combine. Gently fold in red onion, orange bell pepper, cilantro, minced garlic, grated ginger, and both the lime zest and juice.
- Final Roast: Remove the sweet potatoes from the oven, flip them carefully using a spatula to promote even browning, then return to the oven for an additional 15–20 minutes. They should be done when the edges are crisp and nicely browned and the centers are tender.
- Build Your Bowls: Just before serving, gently fold the diced avocado into the black bean salsa. Divide the cooked quinoa or brown rice evenly among five bowls. Top each with a generous portion of the roasted sweet potatoes followed by the black bean salsa. Finish each bowl with a drizzle of the spicy yogurt sauce and a sprinkle of toasted pumpkin seeds for crunch.
Notes
- To achieve maximum crispiness for the sweet potatoes, avoid overcrowding the baking sheets during roasting.
- The red pepper flakes can be adjusted or omitted depending on preferred heat level.
- Use fresh lime juice and zest to brighten the salsa and balance the smoky flavors.
- This recipe can be customized with different grains like farro or couscous if desired.
- The spicy yogurt drizzle can be substituted with a dairy-free alternative to keep the dish vegan.
Keywords: sweet potato bowl, black bean salsa, roasted sweet potatoes, chili lime, plant-based, vegan bowl, healthy dinner, quinoa bowl, spicy yogurt drizzle
