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Sweet Potato and Black Bean Bowls with Avocado Lime Dressing

This vibrant and nutritious bowl features roasted sweet potatoes and black beans, topped with a creamy avocado lime dressing. It's a satisfying dish perfect for lunch or dinner, offering a delightful balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican-inspired
Servings 4 People
Calories 400 kcal

Equipment

  • 1 baking sheet
  • 2 mixing bowls
  • 1 whisk
  • 1 cutting board
  • 1 pot for cooking rice optional

Ingredients
  

  • 2 medium sweet potatoes About 500g total.
  • 1 can black beans 15 oz, drained and rinsed (about 425g).
  • 1 cup cooked brown rice or quinoa Optional, based on serving preference.
  • 1 medium red bell pepper Diced.
  • 1 ripe avocado
  • 1 lime juiced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • ¼ cup fresh cilantro Chopped, optional.
  • 1 ripe avocado
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 clove garlic Minced.
  • to taste salt

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Peel and cube the sweet potatoes into 1-inch pieces. In a mixing bowl, toss sweet potato cubes with olive oil, ground cumin, chili powder, salt, and pepper until well coated.
  • Spread the seasoned sweet potatoes evenly on a baking sheet and roast in the preheated oven for about 25 minutes, or until they are tender and slightly crispy, tossing halfway through.
  • While the sweet potatoes are roasting, prepare the avocado lime dressing. In a separate bowl, mash one avocado with a fork. Add lime juice, olive oil, minced garlic, and salt to taste. Mix until smooth and creamy.
  • If using rice or quinoa, cook according to package instructions while the sweet potatoes are roasting.
  • Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
  • To assemble the bowls, divide the cooked rice or quinoa (if using) into four dishes. Top each bowl with roasted sweet potatoes, black beans, diced red bell pepper, and sliced avocado.
  • Drizzle each bowl with avocado lime dressing and garnish with fresh cilantro, if desired.

Notes

Feel free to add other toppings like corn, diced tomatoes, or shredded cheese based on your preferences.
Leftover dressing can be stored in the refrigerator for up to 2 days.
This dish is vegan and gluten-free, making it suitable for various dietary needs.