Turmeric-Sweet Potato Power Bowls with Black Beans

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, protein-packed bowl featuring caramelized sweet potatoes, earthy black beans, and a zesty lime-cilantro dressing for a satisfying vegan meal. This vegetarian recipe (vegan, gluten-free), ready in about 35 minutes, pairs sweet potatoes, olive oil, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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, peeled and diced into 1/2-inch cubes sweet potatoes
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 1 (15 oz) can, rinsed and drained canned black beans
• 1, juiced lime
• 3 tbsp, chopped fresh cilantro
• 1/4 cup, finely diced red onion
• 1, sliced avocado
• 1/2 tsp cumin

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tbsp olive oil, ground turmeric, 1/2 tsp salt, and 1/4 tsp black pepper; spread in a single layer on a baking sheet.
2. Step 2: Roast for 20-25 minutes, stirring once at 15 minutes, until potatoes are tender and caramelized at edges.
3. Step 3: While potatoes roast, whisk together lime juice, remaining 1 tbsp olive oil, cumin, 1/4 tsp salt, and 1 tbsp chopped cilantro in a small bowl.
4. Step 4: In a large bowl, combine roasted sweet potatoes, rinsed black beans, diced red onion, and 2 tbsp chopped cilantro; toss with lime dressing until evenly coated.
5. Step 5: Divide mixture into bowls, top with avocado slices, and garnish with extra cilantro.