Turmeric-Spiced Sweet Potato and Black Bean Bowl
A nutrient-dense bowl featuring earthy turmeric-coated sweet potatoes and protein-rich black beans, ideal for reducing inflammation. This mexican-inspired vegetarian (anti-inflammatory, vegetarian) ready in about 30 minutes pairs medium (1 lb total) sweet potatoes, (15 oz, rinsed) black beans, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 2, 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 medium (1 lb total) sweet potatoes
- 1 can (15 oz, rinsed) black beans
- 1 tsp turmeric powder
- 1 tbsp coconut oil
- 1 medium lime
- 1/4 cup thinly sliced red onion
- 3 tbsp chopped cilantro
Instructions
- Step 1: Preheat oven to 425°F. Peel and dice sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp coconut oil, 1 tsp turmeric, 1/4 tsp sea salt, and 1/4 tsp black pepper.
- Step 2: Spread sweet potatoes on a parchment-lined sheet pan and roast for 20 minutes, stirring once halfway, until golden and tender.
- Step 3: While potatoes roast, warm black beans in a small saucepan over medium heat for 5 minutes. Add lime juice from 1/2 lime and 1/4 cup red onion.
- Step 4: Combine roasted sweet potatoes, black beans, and remaining cilantro in a bowl. Squeeze juice from remaining lime half over the top before serving.
Frequently asked questions
How long does Turmeric-Spiced Sweet Potato and Black Bean Bowl take to make?
Total time is about 30 minutes (10 min prep + 20 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 Turmeric-Spiced 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 (15 oz, rinsed) black beans from drying out.
Can I substitute ingredients in Turmeric-Spiced 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 Turmeric-Spiced Sweet Potato and Black Bean Bowl for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Turmeric-Spiced Sweet Potato and Black Bean Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors were spot on. I'll be making this again and again!
- ★★★★★
Perfect for a healthy weeknight dinner. The black beans were cooked to perfection.
- ★★★★★
This was amazing! My whole family loved the turmeric-spiced sweet potatoes.
Related recipes
Chipotle-Rubbed Sweet Potato Tacos with Avocado Crema
Smoky Maple-Roasted Sweet Potato & Black Bean Tacos
Half-Baked Sweet Potato and Black Bean Tacos with Avocado Crema
Black Bean and Sweet Potato Tacos
Mexican Sweet Potato and Black Bean Quesadillas with Guacamole
No-Fry Sweet Potato & Black Bean Hash
Equipment for this recipe
Top-rated tools to make this recipe successfully.
