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Sweet Potato and Black Bean Bowl

Sweet Potato and Black Bean Bowl
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The Sweet Potato and Black Bean Bowl is a vibrant, nutritious, and satisfying dish that brings together the earthy sweetness of roasted sweet potatoes with the hearty richness of black beans. Packed with vitamins, minerals, protein, and fiber, this bowl delivers balanced nutrition while keeping your taste buds happy. Ideal for meal prep or quick weeknight dinners, it’s versatile, customizable, and perfect for all diets — vegan, gluten-free, and high-protein lifestyles alike.

Ingredients

Core Ingredients:

  • 2 medium sweet potatoes, peeled and cubed

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 tablespoon olive oil

  • 1 teaspoon cumin

  • ½ teaspoon paprika or chili powder

  • Salt and pepper to taste

Add-ins and Toppings:

  • 1 cup cooked quinoa or brown rice (base)

  • 1 cup mixed greens (spinach, kale, or lettuce)

  • ½ cup diced bell peppers or onions

  • ½ avocado, sliced

  • 2 tablespoons salsa, tahini dressing, or lime vinaigrette

  • Fresh cilantro or green onions for garnish

  • Optional: feta cheese, lime wedges, or nuts for crunch

Instructions

  • Prepare the Sweet Potatoes:
    Preheat oven to 425°F (220°C). Toss cubed sweet potatoes in olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized.

  • Cook or Warm the Black Beans:
    In a small pan, heat black beans over medium heat with a drizzle of oil. Add garlic, cumin, or chili powder for extra flavor. Stir for 3–5 minutes until heated through.

  • Prepare the Base:
    In serving bowls, layer quinoa, brown rice, or fresh greens as your base.

  • Assemble the Bowl:
    Add roasted sweet potatoes and black beans on top. Include fresh veggies like bell peppers or onions for crunch.

  • Add Toppings:
    Finish with avocado slices, salsa, or your favorite dressing. Sprinkle cilantro or green onions for freshness.

  • Serve:

  • Serve warm or chilled. Great for meal prep — just store components separately and combine when ready to eat.

Notes

  • For a meal prep version, roast a large batch of sweet potatoes and cook extra black beans; store separately in airtight containers for 3–5 days.

  • To make it spicy, add cayenne pepper, jalapeños, or a dash of hot sauce.

  • Swap quinoa for cauliflower rice for a low-carb option.

  • Add grilled chicken, tofu, or tempeh for extra protein.

  • Use air frying instead of roasting for crispier sweet potatoes with less oil.

Find it online: https://bon-recipe.com/sweet-potato-and-black-bean-bowl/