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4.7 from 9 reviews

Chili-Lime Sweet Potato & Black Bean Bowls

Indulge in the flavors of this vibrant, nourishing dish featuring caramelized sweet potatoes and a fresh, zesty black bean salsa. A balance of smoky spice, bright citrus, and creamy textures makes this an ideal choice for a satisfying lunch or dinner that feels like a treat. Inspired by DASH diet principles, this bowl prioritizes whole ingredients and bold, salt-free seasonings.

  • Total Time1 hour
  • Yield5 Servings 1x

Ingredients

Scale

For the Smoky Roasted Sweet Potatoes

  • 2 medium sweet potatoes (approx. 1 ½ lbs / 680g, scrubbed and diced into ¾-inch cubes)
  • 2 ½ tbsp avocado oil
  • 1 ½ tbsp cornstarch
  • 1 ½ tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin

For the Chili-Lime Black Bean Salsa

  • 2 15-oz / 425g cans no-salt-added black beans, rinsed and drained thoroughly
  • 2 medium ripe avocados (diced)
  • 1 orange bell pepper (finely diced)
  • ½ cup finely chopped red onion
  • ⅔ cup fresh cilantro (roughly chopped)
  • 2 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • 2 limes (zested and juiced)
  • 1 tbsp low-sodium coconut aminos
  • 1 ½ tsp toasted sesame oil
  • 1 tsp agave nectar
  • 1 tsp red pepper flakes (adjust to heat preference)
  • ½ tsp smoked paprika

For the Spicy Yogurt Drizzle

  • ½ cup 120g plain plant-based yogurt or non-fat dairy yogurt (unsweetened)
  • 1 tbsp sriracha or low-sodium hot sauce

For Assembly

Instructions

  1. Prepare the Drizzle: In a small bowl, whisk together the yogurt and sriracha until smooth. Cover and refrigerate to let the flavors develop.
  2. Preheat & Season Potatoes: Position an oven rack in the center and preheat to 400°F (200°C). In a large bowl, whisk together the cornstarch, garlic powder, 1 teaspoon smoked paprika, and cumin. Add the cubed sweet potatoes and avocado oil, tossing vigorously until every piece is evenly coated.
  3. First Roast: Spread the sweet potatoes on a heavy-duty rimmed baking sheet in a single, even layer. Use two pans if necessary to avoid overcrowding, which helps ensure crispiness. Roast for 20 minutes.
  4. Assemble the Bean Salsa: While the potatoes roast, wipe out the large bowl. Combine the rinsed black beans, coconut aminos, agave, sesame oil, red pepper flakes, and the remaining ½ teaspoon of smoked paprika. Stir well. Gently fold in the red onion, bell pepper, cilantro, minced garlic, ginger, and the lime zest and juice.
  5. Final Roast: Remove the potatoes from the oven, flip them with a spatula, and return to the oven for another 15–20 minutes. They are done when the edges are browned and crisp, and the centers are tender.
  6. Build Your Bowls: Just before serving, gently fold the diced avocado into the bean salsa. Divide the cooked quinoa equally among five bowls. Top with the roasted sweet potatoes and a generous portion of the black bean salsa. Finish with a drizzle of the spicy yogurt sauce and a sprinkle of unsalted pumpkin seeds.

Notes

  • Storage: Store the roasted potatoes, quinoa, and salsa base (without avocado) in separate airtight containers in the refrigerator for up to 3 days. Add fresh avocado just before eating to prevent browning.
  • Crispness Tip: To restore the texture of the sweet potatoes, reheat them in an air fryer at 375°F for 3–4 minutes or in a standard oven/toaster oven rather than a microwave.
  • Serving Size: One serving equals approximately ¾ cup of quinoa topped with roughly 1 cup of the vegetable and protein mixture.

Nutrition Facts per Serving: Calories: 615 kcal | Total Fat: 22 g (Saturated Fat: 3 g) | Sodium: 165 mg | Potassium: 1,400 mg | Total Carbs: 88 g (Fiber: 19 g, Total Sugars: 9 g, Added Sugars: 2 g) | Protein: 20 g | Calcium: 155 mg | Magnesium: 190 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Cuisine: Global Fusion

Nutrition

  • Calories: 615

Find it online: https://dailyzests.com/sweet-potato-black-bean-bowl-easy-healthy/