High-Protein Black Bean and Sweet Potato Power Bowl

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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 hearty and colorful bowl packed with protein-rich black beans, roasted sweet potatoes, and a zesty lime-cilantro dressing. This Latin American-inspired healthy bowl recipe (high protein, vegetarian), ready in about 40 minutes, pairs sweet potatoes, black beans (canned, drained), olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 10 min Cook: 30 min Serves 4 Latin American cuisine 480 cal/serving

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Ingredients

2 medium peeled and cubed sweet potatoes
1 can (15 oz) black beans (canned, drained)
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
to taste salt
3 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup finely diced red onion
1 sliced avocado
2 cups cooked brown rice
1/2 cup (optional topping) Greek yogurt

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 peeled and cubed medium sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and salt to taste. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
Step 2: While sweet potatoes roast, rinse and drain 1 can black beans. In a small bowl, combine 3 tbsp fresh lime juice, 1/4 cup chopped fresh cilantro, and 1/4 cup finely diced red onion to make a bright dressing.
Step 3: Warm 2 cups cooked brown rice in a microwave or on stovetop until hot.
Step 4: To assemble, divide the brown rice between 4 bowls. Top each with roasted sweet potatoes, black beans, sliced avocado, and drizzle the lime-cilantro dressing evenly.
Step 5: Optionally, add 2 tbsp Greek yogurt per bowl for extra creaminess and protein.