Easy Sweet Potato Black Bean Bowls

Sweet potato black bean bowls are hearty, filling and easy to make. Thanks to the air fryer, these sweet potato bowls come together in under 20 minutes and are the perfect healthy lunch or dinner recipe. Packed with plant based protein and fiber, these roasted sweet potatoes with beans are the ultimate meatless meal great for any day of the week.

If you love sweet potato recipes, try Sweet Potato Nachos or Sweet Potato Toast (Air Fryer).

Why you will love this recipe

• Quick and easy – the recipe comes together in just 20 minutes, using the air fryer and the stove. Cook the black beans while the sweet potatoes roast in the air fryer then assemble the recipe and enjoy.
• Simple ingredients – this recipe uses almost all pantry ingredients and is great for those nights when you just don’t know what to cook. You likely have all these ingredients on hand right now.
• Healthy and filling – this recipe is made with simple, healthy ingredients that will fill you up for hours! This meatless meal is vegan, vegetarian, gluten free, dairy free and Whole30 plant based.
• Versatile – change up this recipe by adding more spice, lettuce, dressing or a grain like rice or quinoa.

Ingredients and substitutions

• Sweet Potatoes – sweet potatoes are roasted, which makes them even sweeter. The spices added give them a sweet, salty, smoky combination that is just so good. You could also use butternut squash in this recipe.
• Olive oil (or avocado oil) – olive oil coats the sweet potatoes and helps the spices to stick. It also helps to ensure that the potatoes get a nice crust on them when roasting in the air fryer or oven.
• Spices: Chili powder, cumin, garlic powder, salt – these spices give the sweet potatoes a smoky flavor. You could also use your favorite taco seasoning here.
• Black beans – I use canned black beans for ease, but you could also cook your own black beans in the instant pot or on the stove to use in this recipe.
• Tomato Paste + Water – tomato paste helps to give the spiced black beans a deep flavor and some extra umami. Don’t use too much tomato paste though or it will overpower the dish. Water is used to thin out the sauce. If you don’t have tomato paste, use about ¼ cup of salsa and reduce the water.
• Spices: Salt, chili powder, cumin – these spices give the black beans a smoky, Mexican flavor that make the entire dish taste like a burrito bowl.
• Toppings: Tomatoes, avocado, pickled onions, jalapeno, guacamole, salsa, dressing, etc. – use whatever toppings you love and have on hand. I recommend picking at least 2-3 of these as toppings but you could easily add more!

How to make sweet potato black bean bowl

Start by cutting the sweet potatoes into cubes, about ½ inch thick. To a large bowl, add the cubed sweet potatoes, olive oil and spices and stir well to coat the sweet potatoes.

Add the coated sweet potatoes to an air fryer basket or baking sheet and roast.

• Air fryer: Set the air fryer to 390F for 14-16 minutes. Pause and shake the air fryer basket 2-3 times during roasting to ensure even cooking.  
• Oven: Roast in a 425F oven (preheated) for 20 minutes. After 20 minutes, take out of the oven, toss and return to the oven for 15-20 minutes.

While the sweet potatoes are roasting, make the black beans. Combine the black beans, tomato paste, water and spices in a skillet. Cook over medium heat, stirring well until the beans are hot and the sauce is thick and coats the beans evenly. Take off the heat once hot, or the sauce will get too thick.

Note: add more water (1-2 tablespoons) to the pan if the sauce gets too thick.

Slice the tomatoes, chop the cilantro and prep the avocado.

Once the sweet potatoes are done roasting, divide them between two bowls. Add the black beans and toppings and enjoy.

Top tips

• No time to make pickled onions? Make a quick marinated onion instead. Simply place sliced onion in 2-3 tablespoons of red wine vinegar, 1 tablespoon olive oil and 1/4 teaspoon of salt. Let sit for 5-15 minutes. This will help to pull out the bitter bite from the onion.
• Make this into more of a salad by serving over lettuce, shredded kale, shredded brussel sprouts or cabbage. Add your favorite dressing (like tahini cilantro lime dressing or dairy free French dressing).
• If you are making more than 2 servings, use the oven instead of the air fryer. If you overload the air fryer, the sweet potatoes will not cook evenly and will take longer to cook.
• Time saving tip: Many supermarkets carry sweet potatoes already cubed. If you are short on time, pick those up to save time (or do this part on the weekend when you may have more time, you can place already cubed sweet potatoes in a well sealed container for up to 5 days before cooking).
• To stretch this recipe out to 3-4 servings, double the black beans (and tomato paste, water and spices) and serve alongside a grain like brown rice or brown rice or something like cauliflower rice. This will allow you to serve less of the sweet potato mixture per plate and still allow you to feel full and satisfied from the meal.

Sweet Potato Burrito Bowl Additions

• Rice or grains: Cilantro lime brown rice,  quinoa, or Mexican cauliflower rice
• Veggies: Roasted red peppers, roasted cauliflower, air fryer zucchini
• Sauce: Creamy chipotle sauce, creamy cilantro lime sauce, tahini and lime dressing
• Spice: Jalapeno (fresh or jarred), a pinch of red pepper flakes or cayenne pepper or add some chipotle mayo
• Shredded lettuce
• Thinly sliced red or green cabbage
• Lime juice
• Protein: Eggs, shredded Mexican chicken, taco spiced shrimp
• Cheesy sauce: Make my favorite dairy free nacho cheese sauce (takes 5 minutes and 5 ingredients)

Tips for sweet potato bowl meal prep

• Cook the sweet potatoes and black beans and portion out into single serve containers together.
• Leave any toppings that aren’t meant to be reheated like pickled onions, tomatoes and avocado off until right before serving. You can store the pickled onion and tomato together in a small container. Wait to cut the avocado until right before serving if possible.
• When you are ready to enjoy, reheat the sweet potatoes and black beans in the microwave for 1:30 – 2 minutes or in skillet over medium heat 5-7 minutes or until warmed through.
• Once hot, add your favorite toppings and enjoy.

Common questions

Do you need to peel the sweet potatoes?

You do not need to peel the sweet potatoes before cutting into cubes, however if you prefer to not have the skins, take a few extra minutes to peel the sweet potatoes

Can you make sweet potato bean bowls with other beans?

Yes, if you don’t have black beans on hand, you can also make these with pinto beans, white beans, kidney beans or even cooked lentils.

Can you double or triple the recipe?

Yes! If you want to double or triple the recipe, be sure to roast the sweet potatoes on an extra large baking sheet vs. using the air fryer and having to cook in batches. You cannot overfill the air fryer basket so any more than 1 batch should be cooked in the oven.

Storing leftovers

• Fridge: Store leftover black bean sweet potato burrito bowls in the fridge in a well sealed container for up to 4 days. I recommend you wait to add the toppings until right before serving (after reheating).
• Reheating leftovers: microwave for 1:30 – 2 minutes or in skillet over medium heat 5-7 minutes or until warmed through.
• Freezer: Although this recipe could be frozen, I don’t recommend it since the sweet potatoes will not have the same texture when defrosted. If you have to freeze leftovers, I recommend turning them into a soup. You could use my 10 minute black bean soup as a base and just add the sweet potatoes in to cook along side the beans.

If you love this buddha bowl recipe, you should try

Mexican Buddha bowls

Asian Buddha Bowls

Sweet Potato Quinoa Bowls

Vegan Shawarma Bowls

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Sweet Potato Black Bean Bowls

Sweet potato black bean burrito bowls are the perfect weekday lunch or dinner recipe and so easy to make. Ready in about 20 minutes, this meatless meal is super flavorful and filling. This sweet potato bowl is packed with plant based protein and fiber and is vegan, gluten free and dairy free and can even be made in advance for meal prep.

5 from 1 vote

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Course: dinner, Lunch

Cuisine: Mexican

Keyword: sweet potato black bean bowl, sweet potato black bean burrito bowl, sweet potato bowls

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Servings: 2

Author: Samantha Rowland

Ingredients

Sweet Potatoes

• 1 pound sweet potatoes - cut into cubes
• 1 tbsp olive oil - or avocado oil
• 1/2 tsp sea salt
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder

Black beans

• 1 can black beans
• 1/2 tbsp tomato paste
• 3 tbsp water - add more if needed
• 1/2 tsp chili powder
• 1/4 tsp sea salt
• 1/4 tsp cumin

Toppings

• 1/2 cup tomtatoes - sliced
• 1 medium avocado
• 1/4 cup pickled red onions - or marinated onions, see below
• 2-3 tbsp cilantro

Instructions

• Cut the sweet potatoes into 1/2 inch cubes.
• In a large bowl combine sweet potatoes, olive oil and spices. Stir well until sweet potatoes are well coated.
• Add sweet potatoes to air fryer basket or baking sheet.

  Air fryer: Roast at 390F for 14-16 minutes. Pause 3-4 times to shake basket during cooking, especially at the end.

  Oven: Roast in preheated 425F oven for 20 minutes, take out and move around on pan then roast again for 15-20 minutes.
• While sweet potatoes are roasting, make the black beans. Add the black beans, tomato paste, water and spices to a skillet. Cook over medium heat until the water mostly evaporates and the beans are hot and coated in the tomato and spice mixture.
• Chop the tomatoes and cilantro, slice the avocado.
• When the sweet potatoes are done roasting, divide them between 2 bowls. Add the black beans and toppings and enjoy.

Equipment

• Air fryer optional

Notes

Top tips:

• No time to make pickled onions? Make a quick marinated onion instead. Simply place sliced onion in 2-3 tablespoons of red wine vinegar, 1 tablespoon olive oil and 1/4 teaspoon of salt. Let sit for 5-15 minutes. This will help to pull out the bitter bite from the onion.
• Make this into more of a salad by serving over lettuce, shredded kale, shredded brussel sprouts or cabbage. Add your favorite dressing (like tahini cilantro lime dressing or dairy free French dressing).
• If you are making more than 2 servings, use the oven instead of the air fryer. If you overload the air fryer, the sweet potatoes will not cook evenly and will take longer to cook.
• Time saving tip: Many supermarkets carry sweet potatoes already cubed. If you are short on time, pick those up to save time (or do this part on the weekend when you may have more time, you can place already cubed sweet potatoes in a well sealed container for up to 5 days before cooking).
• To stretch this recipe out to 3-4 servings, double the black beans (and tomato paste, water and spices) and serve alongside a grain like brown rice or brown rice or something like cauliflower rice. This will allow you to serve less of the sweet potato mixture per plate and still allow you to feel full and satisfied from the meal.

Storing leftovers

Fridge: Store leftover black bean sweet potato burrito bowls in the fridge in a well sealed container for up to 4 days. I recommend you wait to add the toppings until right before serving (after reheating).

Reheating leftovers: microwave for 1:30 – 2 minutes or in skillet over medium heat 5-7 minutes or until warmed through.

Freezer: Although this recipe could be frozen, I don’t recommend it since the sweet potatoes will not have the same texture when defrosted. If you have to freeze leftovers, I recommend turning them into a soup. You could use my 10 minute black bean soup as a base and just add the sweet potatoes in to cook along side the beans.

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

608

Fat

 

23

g

Carbohydrates

 

89

g

Fiber

 

26

g

Sugar

 

13

g

Protein

 

18

g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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