Tex-Mex-inspired
Smoky Black Bean Sweet Potato Bowls
Roasted sweet potatoes, black beans, rice, lime slaw, avocado, and smoky yogurt sauce make a filling vegetarian bowl.
High-fiber vegetarian dinners need enough texture and flavor to feel like dinner, not a side dish.
Roasted sweet potatoes, black beans, rice, slaw, avocado, and smoky yogurt sauce make the bowl filling without becoming complicated.
The sweet potatoes roast with smoked paprika and cumin so their edges brown and the centers stay soft.
A quick lime slaw cuts through the richness and keeps the bowl fresh.
This is also a good prep bowl.
Roast the potatoes and cook the rice ahead, then assemble with beans, slaw, and sauce when you are ready to eat.
For something else to cook in the same spirit, try Sweet Potato Black Bean Burrito Bowls or Turkey Taco Rice Skillet.
Directions
- Heat the oven to 425 F and line a sheet pan with parchment.
- Toss sweet potatoes with olive oil, smoked paprika, cumin, 1 teaspoon salt, and black pepper.
- Roast for 25 to 30 minutes, turning once, until browned and tender.
- Warm black beans in a small saucepan with 2 tablespoons water and a pinch of salt.
- Toss cabbage with 2 tablespoons lime juice and a pinch of salt.
- Stir yogurt with remaining lime juice, a pinch of smoked paprika, and enough water to drizzle.
- Divide rice among bowls, then add sweet potatoes, beans, slaw, avocado, and smoky yogurt sauce.
Nutrition
Nutrition Information
Estimated per serving: 590 calories, 18 g protein, 92 g carbohydrates, 18 g fat.
Variations
Recipe Variations
- Use quinoa instead of rice.
- Add corn or pickled jalapenos.
- Make it vegan with cashew crema or dairy-free yogurt.
Notes
- Cut sweet potatoes evenly so they roast at the same pace.
- Use a wide sheet pan to avoid steaming.
- Keep avocado unsliced until serving.
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