Sheet Pan Sweet Potato and Black Bean Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, plant-based meal with crispy sweet potato, protein-packed black beans, and a tangy lime-cilantro dressing. This mexican-inspired vegetarian (vegetarian, gluten-free) ready in about 40 minutes pairs (medium, cubed) sweet potatoes, (drained and rinsed) black beans, (frozen, thawed) corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 3.9 (9 ratings) Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss sweet potato cubes with 1 tbsp olive oil, cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet.
  2. Step 2: Roast for 25-30 minutes until tender and golden. Add black beans and corn to the sheet, drizzle with remaining 1 tbsp olive oil, and toss to coat.
  3. Step 3: Roast for 10-12 minutes until beans are heated through and corn is slightly charred. Transfer to a serving dish.
  4. Step 4: Whisk lime juice, cilantro, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle over the sheet pan mixture and top with avocado slices.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Sweet Potato and Black Bean Bowl 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 Sheet Pan Sweet Potato and Black Bean Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (frozen, thawed) corn kernels from drying out.

Can I substitute ingredients in Sheet Pan Sweet Potato and Black Bean Bowl?

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 Sheet Pan Sweet Potato and Black Bean Bowl 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.

Is Sheet Pan Sweet Potato and Black Bean Bowl vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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