Chipotle-Spiced Sweet Potato & Black Bean Bowl with Avocado

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 40 minutes, pairs sweet potatoes, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 420 cal/serving

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Ingredients

2 medium sweet potatoes
1 can (15 oz) black beans
2 tbsp olive oil
1 tsp chipotle powder
1/2 tsp cumin
1 large avocado
1 lime
1/4 cup red onion
2 tbsp fresh cilantro

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Instructions

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.
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.
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.
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.
Step 5: Assemble bowls with roasted sweet potatoes, black beans, sliced avocado, and red onion. Drizzle with lime dressing and top with fresh cilantro.