Southwest Sweet Potato and Black Bean Bowl with Avocado Crema

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 developed and reviewed.

A colorful, nutrient-dense bowl featuring roasted sweet potatoes, protein-rich black beans, and a creamy avocado lime dressing for a satisfying vegetarian dinner. This Mexican-inspired vegetarian recipe, ready in about 40 minutes, pairs sweet potato, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving

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Ingredients

2 medium, peeled and diced into 1/2-inch cubes sweet potato
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp cumin
1 (15 oz) can, rinsed and drained black beans
1/4 cup, frozen or canned corn
1, pitted and cubed avocado
1/4 cup, plain Greek yogurt
1 tbsp lime juice
1/4 cup, chopped cilantro
1/4, thinly sliced red onion
1/2 cup, halved cherry tomatoes

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 diced sweet potatoes with 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp cumin, salt, and black pepper; spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Step 2: While sweet potatoes roast, in a small bowl mix 1/4 cup Greek yogurt, 1 tbsp lime juice, and 1/4 cup chopped cilantro to make the crema; set aside.
Step 3: In a bowl, combine 1 (15 oz) rinsed black beans, 1/4 cup corn kernels, 1/4 cup cubed avocado, 1/4 sliced red onion, and 1/2 cup halved cherry tomatoes.
Step 4: Once sweet potatoes are done, add them to the bean-vegetable mixture and toss gently to combine.
Step 5: Drizzle with 1/4 cup avocado crema and serve immediately for a vibrant, balanced meal.