Chipotle-Spiced Sweet Potato & Black Bean Bowl with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed bowl featuring roasted sweet potatoes, smoky black beans, and creamy avocado, finished with a zesty lime dressing. This mexican-inspired vegetarian ready in about 40 minutes turns medium sweet potatoes, (15 oz) black beans, olive oil into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 420 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (9 ratings) Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Toss with 2 tbsp olive oil, 1 tsp chipotle powder, and 1/2 tsp cumin on a baking sheet, then roast for 25 minutes until tender and golden at edges.
  2. Step 2: Rinse and drain 1 can (15 oz) black beans, then pat dry. Heat a small skillet over medium heat, add beans, and cook for 3 minutes until lightly toasted, stirring occasionally.
  3. Step 3: While sweet potatoes roast, thinly slice 1/4 cup red onion and finely chop 2 tbsp fresh cilantro. Halve and pit 1 large avocado, then slice into 1/4-inch thick pieces.
  4. Step 4: Zest and juice 1 lime, then whisk zest, lime juice, and 1 tsp lime juice into a bowl with 1 tbsp olive oil for dressing.
  5. Step 5: Assemble bowls with roasted sweet potatoes, black beans, sliced avocado, and red onion. Drizzle with lime dressing and top with fresh cilantro.

Equipment for this recipe

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Frequently asked questions

How long does Chipotle-Spiced Sweet Potato & Black Bean Bowl with Avocado take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chipotle-Spiced Sweet Potato & Black Bean Bowl with Avocado?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Chipotle-Spiced Sweet Potato & Black Bean Bowl with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chipotle-Spiced Sweet Potato & Black Bean Bowl with Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chipotle-Spiced Sweet Potato & Black Bean Bowl with Avocado?

Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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