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.

Course dinner, Lunch

Cuisine Mexican

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

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 608kcal

Author Samantha Rowland

Equipment

Air fryer optional

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.

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