Roasted Sweet Potato and Black Bean Bowls with Cilantro
These hearty bowls are a weeknight lifesaver and a balanced meal in one, featuring roasted sweet potatoes, tender black beans, crunchy bell peppers, sharp onions, and a bright cilantro sauce. The secret weapon here is the avocado oil, which lends a subtle richness to the roasted sweet potatoes and helps them crisp up beautifully. The cilantro sauce, with its vibrant green color and fresh, herbaceous flavor, ties the whole dish together. Whether you're looking for a quick and easy dinner or a healthy lunch to pack for work, these bowls have got you covered.
The inspiration for these bowls came to me on a particularly hectic weeknight. I had a bag of sweet potatoes that needed to be used, a can of black beans lurking in the pantry, and a fridge full of random vegetables. I started roasting the sweet potatoes, then sautéed the black beans with some onions and bell peppers. As I was assembling the bowls, I realized that something was missing: a sauce. I whipped up a quick cilantro sauce with some fresh cilantro, lime juice, and olive oil, and it was the perfect finishing touch. The bowls were a hit with my family, and I've been making them ever since.
Roasted Sweet Potato and Black Bean Bowls with Cilantro Roasted Sweet Potato and Black Bean Bowls with Cilantro Roasted Sweet Potato and Black Bean Bowls with Cilantro Roasted Sweet Potato and Black Bean Bowls with Cilantro
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • Sweet Potatoes
  • Black Beans
  • Bell Pepper
  • Onion
  • Cilantro (For garnish)
  • Lime (For garnish)
  • Avocado Oil
  • Chili Powder
  • Salt and Pepper
Instructions
  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Cut sweet potatoes into 1-inch cubes and toss them with avocado oil, chili powder, salt, and pepper.
  3. Spread the sweet potatoes on the prepared baking sheet and roast for 20-25 minutes, or until soft and slightly browned.
  4. Meanwhile, cook the black beans according to the package directions.
  5. Chop the bell pepper and onion into small pieces.
  6. To make the cilantro sauce, combine cilantro, lime juice, olive oil, and salt in a small bowl.
  7. Once the sweet potatoes and black beans are cooked, assemble the bowls.
  8. Place a bed of sweet potatoes on the bottom of each bowl and top with black beans, bell pepper, onion, and cilantro sauce.
Why It Works
  • Roasting the sweet potatoes at a high temperature helps them develop a crispy exterior and a tender interior.
  • Using avocado oil to roast the sweet potatoes adds a subtle richness and helps them crisp up beautifully.
  • The cilantro sauce adds a bright, herbaceous flavor to the bowls.
  • The combination of sweet potatoes, black beans, bell peppers, and onions provides a balance of flavors and textures.