Spiced Vegan Soul Bowl with Roasted Sweet Potato and Black Beans

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A nourishing vegan bowl combining roasted sweet potatoes, seasoned black beans, fresh greens, and a zesty tahini dressing to uplift the soul. This vegan recipe, ready in about 40 minutes, pairs sweet potatoes (cubed), olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 2 cups sweet potatoes (cubed)
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 cups cooked black beans (drained and rinsed)
• 3 cups fresh baby spinach
• 1 cup cherry tomatoes (halved)
• 1 1/2 cups quinoa (cooked)
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp water
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a bowl, toss 2 cups cubed sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and lightly caramelized.
2. Step 2: While sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 1/2 cups drained and rinsed black beans and 1/2 tsp garlic powder, cooking for 5 minutes until warmed through and slightly crispy on edges.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 tsp maple syrup, 2 tbsp water, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and pourable. Add more water if needed to reach drizzling consistency.
4. Step 4: To assemble, divide 1 1/2 cups cooked quinoa among four bowls. Top each with 3/4 cup roasted sweet potatoes, 3/8 cup seasoned black beans, 3/4 cup fresh baby spinach, and 1/4 cup halved cherry tomatoes.
5. Step 5: Drizzle each bowl generously with the tahini dressing and serve immediately for a vibrant, soulful vegan meal.