About This Recipe

Sweet potato black bean bowl is the meal prep hero of fall — colorful, filling, completely plant-based, and bursting with flavor from chipotle crema, cilantro lime rice, and perfectly caramelized sweet potatoes. It hits every note: creamy avocado, smoky roasted sweet potato, hearty black beans, and a spicy, tangy crema that ties the whole bowl together. The components take 30 minutes once and lunch for the entire week is sorted.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Naturally vegan and packed with 16g of fiber per bowl
  • Chipotle crema is the finishing touch that makes people ask for the recipe
  • Meal-prep friendly — make components ahead and assemble in 3 minutes
  • Beautiful autumn colors — orange sweet potato, black beans, green avocado

Sweet Potato Black Bean Bowl (20g Protein)

Sweet Potato Black Bean Bowl (20g Protein)
15 min
Prep
30 min
Cook
45 min
Total
4
Servings
⭐ 4.8
Rating
480
Calories

Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper
  • 2 cans (15oz each) black beans, drained and rinsed
  • 1 tsp cumin
  • 1 clove garlic, minced
  • 2 cups (370g) cooked brown rice or quinoa
  • Juice and zest of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 2 avocados, sliced
  • For chipotle crema: 1/2 cup sour cream or Greek yogurt, 1 chipotle pepper in adobo, 1 tsp lime juice
  • Optional toppings: corn, red cabbage, jalapeño slices, pepitas

Instructions

  1. 1Roast sweet potatoes Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, cumin, paprika, garlic powder, salt, and pepper. ...
  2. 2Season the beans Warm black beans in a small saucepan with garlic, cumin, salt, and pepper. Cook 5 minutes until heated through and fragr...
  3. 3Make cilantro lime rice Toss warm cooked rice or quinoa with lime juice, lime zest, chopped cilantro, and a pinch of salt until well combined....
  4. 4Make chipotle crema Blend sour cream, chipotle pepper, and lime juice in a blender or food processor until smooth. Transfer to a squeeze bot...
  5. 5Assemble bowls Divide cilantro lime rice among bowls. Top with roasted sweet potatoes and seasoned black beans side by side....
  6. 6Finish and serve Add sliced avocado, optional toppings (corn, cabbage, jalapeño). Drizzle chipotle crema generously over everything. Fini...

Ingredients

2 large sweet potatoes, peeled and cubed 2 tbsp olive oil 1 tsp cumin 1 tsp smoked paprika 1/2 tsp garlic powder Salt and pepper 2 cans (15oz each) black beans, drained and rinsed 1 tsp cumin 1 clove garlic, minced 2 cups (370g) cooked brown rice or quinoa Juice and zest of 1 lime 1/4 cup fresh cilantro, chopped 2 avocados, sliced For chipotle crema: 1/2 cup sour cream or Greek yogurt, 1 chipotle pepper in adobo, 1 tsp lime juice Optional toppings: corn, red cabbage, jalapeño slices, pepitas

Step-by-Step Instructions

  1. 1

    Roast sweet potatoes

    Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread on baking sheet. Roast 25-30 minutes until caramelized and tender.

  2. 2

    Season the beans

    Warm black beans in a small saucepan with garlic, cumin, salt, and pepper. Cook 5 minutes until heated through and fragrant.

  3. 3

    Make cilantro lime rice

    Toss warm cooked rice or quinoa with lime juice, lime zest, chopped cilantro, and a pinch of salt until well combined.

  4. 4

    Make chipotle crema

    Blend sour cream, chipotle pepper, and lime juice in a blender or food processor until smooth. Transfer to a squeeze bottle or small bowl.

  5. 5

    Assemble bowls

    Divide cilantro lime rice among bowls. Top with roasted sweet potatoes and seasoned black beans side by side.

  6. 6

    Finish and serve

    Add sliced avocado, optional toppings (corn, cabbage, jalapeño). Drizzle chipotle crema generously over everything. Finish with extra cilantro and a squeeze of lime.

Pro Tips

🏆 Chef Tips
  • Roast sweet potatoes in a single layer with space between — crowding causes steaming and prevents caramelization.
  • The chipotle crema is the dish's star — don't skip it. Adjust spice by using more or less chipotle pepper.
  • Make the components ahead and assemble fresh — rice, beans, sweet potatoes all keep 4-5 days refrigerated.
  • Add pickled red onions for a tangy, colorful topping that balances the richness beautifully.

Frequently Asked Questions

Yes — if you use plant-based sour cream or swap crema for tahini dressing, the entire bowl is vegan and still high in protein from beans.
Fresh roasted sweet potatoes are strongly preferred — canned won't caramelize and will be mushy. The roasting step is what makes this dish.
Roast a big batch of sweet potatoes, cook 4 cups of rice, season 2-3 cans of beans. Store components separately. Assemble fresh bowls daily — takes 3 minutes when everything is prepped.
Grilled chicken, shrimp, carnitas, fried egg, or extra beans. For more protein without meat, double the black beans and add roasted pepitas.

Nutrition Per Serving

480
Calories
18g
Protein
72g
Carbs
16g
Fat
16g
Fiber
10g
Sugar
420mg
Sodium
3g
Sat. Fat