Chili-Lime Sweet Potato & Black Bean Power Bowls
Vibrant, satisfying, and packed with flavor. These bowls feature perfectly crisped sweet potatoes and a zesty black bean-avocado salsa for a weeknight meal that feels like a treat.
Servings 5
Calories 592kcal
Equipment
- Heavy-duty rimmed baking sheet
- Large glass bowl
- Small bowl
- Whisk
Ingredients
For the Smoky Roasted Sweet Potatoes
- 1 ½ tbsp cornstarch
- 1 ½ tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 ½ tbsp avocado oil
- 2 medium sweet potatoes about 1 ½ lbs / 680g, scrubbed and diced into ¾-inch cubes
For the Chili-Lime Black Bean Salsa
- 2 15-oz / 425g cans low-sodium black beans, rinsed and drained
- 1 tbsp coconut aminos
- 1 tbsp agave nectar
- 1 ½ tsp toasted sesame oil
- 1 to 2 tbsp chili crisp to taste
- ½ cup finely chopped red onion
- 1 orange bell pepper finely diced
- ⅔ cup fresh cilantro roughly chopped
- 2 medium ripe avocados diced
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 limes zested and juiced
For the Spicy Yogurt Drizzle
- ½ cup 120g plain unsweetened plant-based yogurt
- 1 ½ tbsp sriracha
- 2 tsp agave nectar
For Assembly
- 4 cups cooked quinoa or brown rice
- 3 tbsp toasted pepitas pumpkin seeds
Instructions
- Prepare the Drizzle: In a small bowl, whisk together the plant-based yogurt, sriracha, and 2 teaspoons of agave nectar. For the best flavor, cover and chill in the refrigerator while you prepare the other components.
- Preheat & Season Potatoes: Position an oven rack in the center and preheat to 400°F (200°C). In a large bowl, combine the cornstarch, garlic powder, smoked paprika, and cumin. Add the cubed sweet potatoes, drizzle with avocado oil, and toss thoroughly until every piece is evenly coated.
- First Roast: Spread the seasoned sweet potatoes onto the baking sheet in a single, even layer. Ensure there is space between the cubes to promote crisping rather than steaming. Roast for 20 minutes.
- Assemble the Bean Salsa: While the potatoes are in the oven, wipe out the large bowl. Add the rinsed black beans, coconut aminos, 1 tablespoon of agave, sesame oil, and chili crisp. Stir to combine. Gently fold in the chopped red onion, bell pepper, cilantro, minced garlic, grated ginger, and the zest and juice of both limes. Wait to add the avocado until just before serving.
- Final Roast: After 20 minutes, remove the baking sheet from the oven. Use a spatula to flip the sweet potato cubes. Return the pan to the oven and roast for another 15-20 minutes, until the edges are deeply caramelized and a fork pierces the cubes with no resistance.
- Build Your Bowls: Just before serving, gently fold the diced avocado into the black bean salsa. Divide the cooked quinoa among five bowls. Top with a generous portion of the crispy sweet potatoes and the black bean salsa. Drizzle with the chilled spicy yogurt sauce and finish with a sprinkle of toasted pepitas.
Notes
Storage
For best results, store the components separately in airtight containers in the refrigerator for up to 3 days.Add the avocado to the salsa just before serving to prevent browning. Reheat the sweet potatoes in an air fryer or oven to restore their crispiness.
Ingredient Swaps
- Beans: Use chickpeas instead of black beans.
- Potatoes: Arrowroot starch can replace cornstarch.
- Spices: Try a salt-free harissa powder blend for a different flavor profile.
Pro Tip: Pan Placement is Key
Avoid lining your baking sheet with parchment paper. Direct contact with the hot metal helps the sweet potatoes develop those crispy, browned edges.Do not overcrowd the pan—use two sheets if needed.
Nutrition Facts (per serving, approximate)
- Calories: 592
- Total Fat: 22.5g
- Saturated Fat: 3.3g
- Trans Fat: 0g
- Sodium: 461mg
- Total Carbohydrates: 87.1g
- Dietary Fiber: 20.4g
- Total Sugars: 16.5g (Includes 5g Added Sugars)
- Protein: 18.2g
- Vitamin D: 0mcg
- Calcium: 158mg
- Iron: 6.2mg
- Potassium: 1364mg