Southwest Style Roasted Sweet Potato and Black Bean Bowl

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Roasted sweet potatoes paired with black beans, avocado, and a chipotle lime dressing create a hearty and colorful vegetarian bowl. This Mexican-inspired vegan recipe (gluten free), ready in about 40 minutes, pairs sweet potatoes, olive oil, ground cumin 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 rice, quinoa, or a quick salad. 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.

Ingredients

• 2 medium (about 1 lb), peeled and diced into 1-inch cubes sweet potatoes
• 3 tbsp, divided olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp, divided salt
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups cooked brown rice
• 1 whole, sliced ripe avocado
• 2 tbsp fresh lime juice
• 1/2 tsp chipotle powder
• 1 tsp honey
• 1/4 cup chopped cilantro leaves

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled and diced sweet potatoes (1-inch cubes) with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
2. Step 2: Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until edges are caramelized and tender.
3. Step 3: Meanwhile, in a small bowl, whisk together 1 tbsp olive oil, 2 tbsp fresh lime juice, 1/2 tsp chipotle powder, 1 tsp honey, and 1/2 tsp salt to make the chipotle lime dressing.
4. Step 4: Warm 2 cups cooked brown rice and 1 can (15 oz) drained black beans, then divide between four bowls.
5. Step 5: Top each bowl with roasted sweet potatoes, sliced avocado from 1 whole fruit, and drizzle generously with the chipotle lime dressing.
6. Step 6: Garnish with 1/4 cup chopped cilantro leaves and serve warm.