recipehutch kitchen
Roasted Sweet Potato & Black Bean Bowls
Theo BrooksRecipehutch Verified AuthorSmoky roasted sweet potatoes, warm black beans, and lime yogurt make a colorful rice bowl.
Sweet potatoes and black beans make a useful starting point for a filling bowl. Roasting adds browned edges, while lime yogurt and avocado bring a cool contrast to the warm rice and smoky spices.
Cut the sweet potatoes into similar-size cubes so they finish together. Serve the toppings separately if everyone likes a different balance; an extra squeeze of lime is an easy way to brighten the whole bowl.
Recipehutch house recipe · Not yet kitchen-tested.
About serving adjustments
Recognized ingredient quantities scale to your selection. Package sizes, unrecognized amounts, and instructions stay as written; check any quantities in the steps. Original yield: 4.
Ingredients
Method
- 01
Heat the oven to 425°F (220°C). Toss the sweet potato cubes with the oil, cumin, paprika, and 1/2 teaspoon salt on a large rimmed sheet pan. Spread in one layer.
- 02
Roast for 25–30 minutes, turning halfway through, until tender in the center and browned at the edges. Meanwhile, prepare rice according to its package to yield 4 cups cooked.
- 03
Combine the drained beans, water, and remaining 1/4 teaspoon salt in a saucepan. Bring to a gentle simmer and cook for 5–7 minutes, stirring, until hot. Stir in 1 tablespoon lime juice.
- 04
Mix the yogurt with the remaining tablespoon lime juice and 1–2 teaspoons water if needed to make a drizzling sauce.
- 05
Divide the cooked rice, roasted sweet potato, and warm beans among four bowls. Add avocado slices, drizzle with lime yogurt, and finish with cilantro if using.
- 06
Refrigerate rice, beans, and sweet potato within 2 hours for up to 3–4 days. Store sauce separately and slice avocado just before serving; reheat the cooked components thoroughly.
Published on 2026-10-20.