Whipped Sweet Potato and Black Bean Bowl with Spiced Yogurt

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

A hearty and vibrant bowl featuring creamy whipped sweet potatoes, smoky black beans, and a tangy spiced yogurt dressing inspired by diverse U.S. populations. This Latin American-inspired vegan recipe (vegetarian, gluten free), ready in about 30 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 2, 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) sweet potatoes
• 1 cup black beans (canned, drained and rinsed)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 cup plain Greek yogurt
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Peel and dice 2 medium sweet potatoes (about 1 lb) into 1-inch cubes. Place them in a large pot and cover with water. Bring to a boil over high heat and cook for 15 minutes until tender when pierced with a fork.
2. Step 2: Meanwhile, heat 1 tbsp olive oil in a small skillet over medium heat. Add 1 cup drained black beans and 1 tsp ground cumin, stirring for 3 minutes until beans are warmed through and fragrant.
3. Step 3: Drain the sweet potatoes and return to pot. Using a potato masher, whip the potatoes with 1 tsp salt and 1/4 tsp black pepper until smooth and creamy.
4. Step 4: In a small bowl, combine 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, and 1/2 tsp smoked paprika. Mix well to create a spiced yogurt dressing.
5. Step 5: To serve, spoon the whipped sweet potatoes into bowls, top with spiced black beans, drizzle with the yogurt dressing, and sprinkle 2 tbsp chopped fresh cilantro over each bowl.