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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.
Course Main Course
Cuisine Global Fusion
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5
Calories 615kcal

Ingredients

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

  • 4 cups cooked quinoa or brown rice prepared without added salt
  • 3 tbsp toasted pumpkin seeds pepitas, unsalted

Instructions

  • Prepare the Drizzle: In a small bowl, whisk together the yogurt and sriracha until smooth. Cover and refrigerate to let the flavors develop.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 Information Values are approximate per serving.
  • Calories: 615 kcal
  • Total Fat: 22g
  • Saturated Fat: 3g
  • Sodium: 165 mg
  • Potassium: 1,400 mg
  • Total Carbohydrates: 88g
  • Dietary Fiber: 19g
  • Total Sugars: 9g (Includes 2g Added Sugars)
  • Protein: 20g
  • Calcium: 155 mg
  • Magnesium: 190 mg