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Sweet Potato and Black Bean Bowl with Creamy Cilantro Lime Sauce

A vibrant, filling bowl featuring roasted sweet potatoes, black beans, and a creamy cilantro lime sauce, perfect for meal prep and packed with nutrients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Bowl
  • 2 medium sweet potatoes, peeled and diced (about 3 cups)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked brown rice (or quinoa, or any grain)
  • 1 cup corn (frozen works, just thaw)
  • 1 medium red bell pepper, diced
  • ½ cup red onion, diced (optional, but adds zing)
  • 1 big handful fresh cilantro, chopped
For the Creamy Cilantro Lime Sauce
  • ⅓ cup plain non-dairy yogurt
  • 1 large lime, juiced (about 2 tablespoons)
  • 1 clove garlic
  • 1 tablespoon olive oil
  • ½ cup cilantro (more cilantro in the sauce)
  • Salt and black pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Toss diced sweet potatoes in olive oil, cumin, smoked paprika, and salt. Spread them out on a baking sheet.
Roasting
  1. Roast sweet potatoes for 20–25 minutes, until tender and caramelized at the edges, giving them a little shuffle with a spatula occasionally.
Making the Sauce
  1. Blend yogurt, lime juice, garlic, olive oil, cilantro, salt, and pepper until smooth. Adjust seasoning to taste.
Final Preparation
  1. Warm black beans and corn on the stove or microwave, adding a dash of salt or cumin if desired.
  2. Assemble the bowls by spooning grains into serving bowls followed by sweet potatoes, black beans, corn, bell pepper, and red onion. Top with cilantro.
  3. Drizzle with the creamy cilantro lime sauce before serving.

Notes

Store bowl components separate to prevent sogginess. Assembled bowls last 3 days in the refrigerator. Sauce can be refrigerated for 1 week.