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Chili-Lime Sweet Potato & Black Bean Bowls Recipe

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★★★★★

4.9 from 125 reviews

These Chili-Lime Sweet Potato & Black Bean Bowls are vibrant, nutritious, and packed with bold flavors. Roasted sweet potatoes seasoned with smoky spices are paired with a zesty chili-lime black bean salsa and topped with a spicy yogurt drizzle and crunchy pumpkin seeds. Served over wholesome quinoa or brown rice, this bowl offers a satisfying blend of textures and tastes perfect for a healthy vegetarian lunch or dinner.

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

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

Instructions

  1. Prepare the Drizzle: In a small bowl, whisk together the plain plant-based or non-fat dairy yogurt with sriracha until smooth. Cover and refrigerate to allow flavors to meld.
  2. Preheat & Season Potatoes: Preheat oven to 400°F (200°C) with a rack positioned in the center. In a large bowl, whisk together cornstarch, garlic powder, 1 teaspoon smoked paprika, and ground cumin. Add diced sweet potatoes and avocado oil, tossing vigorously until well coated.
  3. First Roast: Spread the sweet potatoes in a single layer on a rimmed baking sheet (use two pans if needed to avoid overcrowding). Roast for 20 minutes.
  4. Assemble the Bean Salsa: While potatoes roast, clean the bowl. Combine rinsed black beans, low-sodium coconut aminos, agave nectar, toasted sesame oil, red pepper flakes, and remaining ½ teaspoon smoked paprika. Stir well. Fold in red onion, diced orange bell pepper, chopped cilantro, minced garlic, grated ginger, and lime zest and juice gently.
  5. Final Roast: Remove sweet potatoes from oven, flip gently with a spatula, and roast another 15–20 minutes until edges are browned and crisp, centers tender.
  6. Build Your Bowls: Just before serving, fold diced avocado gently into the black bean salsa. Divide cooked quinoa evenly among five bowls. Top each with roasted sweet potatoes and a generous scoop of black bean salsa. Drizzle with spicy yogurt sauce and sprinkle toasted pumpkin seeds over the top for crunch.

Notes

  • To keep sweet potatoes crispy, avoid overcrowding the baking sheets during roasting.
  • Adjust red pepper flakes to control the heat level in the black bean salsa.
  • You can substitute quinoa with brown rice or any whole grain of your choice.
  • Use fresh lime juice and zest for best flavor in salsa.
  • For a gluten-free meal, ensure all ingredients like coconut aminos and hot sauce are certified gluten-free.

Keywords: Sweet potato bowl, black bean salsa, chili lime bowl, roasted sweet potatoes, vegetarian bowl, healthy meal bowl, quinoa bowl

Find it online: https://dishedbydana.com/chili-lime-sweet-potato-and-black-bean-bowls-recipe/