December 11, 2023

Roasted Sweet Potato, Black Bean, and Avocado Bowl

Healthy Sweet Potato Black Bean Vegetarian Burritos stuffed with sweet potato, black beans, avocado and brown rice. They’re gluten-free, vegan and make a fabulous breakfast, lunch or dinner that’s ready in under 30 minutes!

Roasted Sweet Potato, Black Bean, and Avocado Bowl

Tracii Black
If you're looking for a wholesome, nutritious, and delicious meal that's easy to prepare, look no further. This Roasted Sweet Potato, Black Bean, and Avocado Bowl is packed with flavor, fiber, and nutrients. It's a perfect combination of sweet and savory, and it's suitable for vegans and anyone who appreciates a hearty, plant-based meal. Let's dive into the recipe!
Prep Time 15 minutes
Course Gluten free, LUNCH, Main Course, Vegan
Cuisine American
Servings 1
Calories 400 kcal


For the Roasted Sweet Potatoes:

  • 2 medium-sized sweet potatoes peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste

For the Black Beans:

  • 1 can 15 oz black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

For the Avocado Salsa:

  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime
  • Salt and pepper to taste

Optional Toppings:

  • Sliced jalapeños
  • Lime wedges
  • Fresh cilantro


Roast the Sweet Potatoes:

  • Preheat the oven to 400°F (200°C).
  • b. In a bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper until well coated.
  • c. Spread the sweet potatoes in a single layer on a baking sheet.
  • d. Roast in the preheated oven for 25-30 minutes or until golden brown and tender, flipping halfway through.

Prepare the Black Beans:

  • In a skillet, heat olive oil over medium heat.
  • b. Add drained and rinsed black beans, ground coriander, ground cumin, salt, and pepper.
  • c. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and coated with the spices.

Make the Avocado Salsa:

  • in a bowl, combine diced avocados, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper.
  • b. Gently toss to combine, ensuring the avocado is evenly coated with lime juice.

Assemble the Bowl:

  • Divide the roasted sweet potatoes and black beans among serving bowls.
  • b. Top with generous spoonfuls of the avocado salsa.
  • c. Add optional toppings like sliced jalapeños, lime wedges, and fresh cilantro.

This Roasted Sweet Potato, Black Bean, and Avocado Bowl is not only a feast for the eyes but also a celebration of wholesome, plant-based ingredients. Enjoy the fusion of flavors and textures in every bite while knowing you’re nourishing your body with a meal that’s as good for you as it is delicious. Happy cooking!

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