This satisfying crispy sweet potato and black bean bowl is filled with greens, packed with flavor, and tastes delicious. Made with crispy roasted sweet potatoes, warm black beans, creamy avocado, and crunchy fresh greens. A quick and easy meal to pull together any day of the week.
Sweet Potato Obsession
I’m just going to start out by saying I used to dislike. or rather hate (as that would be a more accurate description) sweet potatoes up until a couple years ago. I just didn’t get it – why would anyone eat them? First of all, I didn’t care for them being sweet — I preferred good old white potatoes, thank you very much.
It was not until I roasted them one day when everything changed. And then that time I slathered them with almond butter. Little by little, my appreciation for sweet potatoes grew. Today, I can safely say I love them and always opt for sweet potatoes when given the choice.
So if you’re like the old me, I completely understand. But this bowl may just change your mind about this starchy and delicious root vegetable. And if you already love for sweet potatoes, you know just how great oven roasted sweet potatoes taste.
Bowl Ingredients
To Make this bowl, you need the following ingredients:
- Sweet Potatoes
- Black Beans
- Avocado
- Red Onions
- Kale
- Tomatoes
- Lime
I hope you enjoy this savory and sweet bowl. It’s packed with most of my favorite ingredients. If you try this recipe, I’d love to hear what you think! Just tag your photos to #realandvibrant on Instagram. There’s truly nothing that inspires me more than seeing you guys trying out the recipes I post.
More Buddha bowl recipes
- Vegan Power Bowl with Lemon Tahini Dressing
- Roasted Sweet Potato Kale Bowl
- Roasted Vegetable Buddha Bowl
Other Sweet Potato Recipes You May Enjoy:
- Vegan Sweet Potato Casserole
- Sweet Potato and Kale Soup
- Sweet Potato Pancakes
- Mashed Sweet Potatoes
- Sweet Potato Soup
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Ingredients
Crispy Sweet Potatoes
- 2 medium sweet potatoes, peeled and sliced
- 1 tablespoon avocado oil
- sea salt and black pepper, to taste
Black Beans
- 1 can black beans, rinsed and drained
- 1 teaspoon avocado oil
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- sea salt and black pepper, to taste
Creamy Cashew Dressing
- 1/2 cup raw cashews, rinsed and drained
- 1/2 cup water
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- sea salt and black pepper, to taste
Additional Ingredients
- 4 cups kale
- 1 avocado, peeled and sliced
- 1/4 cup diced red onion
- 1/2 cup diced tomatoes
Instructions
- Preheat oven to 425F. In a bowl, combine the sliced sweet potatoes, oil, salt, and pepper. Toss until the potatoes are well coated in oil. On a baking sheet, lay the sweet potatoes on a single layer. Bake for 30 minutes, flipping halfway.
- Prepare the black beans. In a medium pan, warm the oil over medium heat. Add the black beans, garlic, ground cumin, chili powder, sea salt, and pepper. Toss until the black beans are well coated. Cook for about 10 minutes and set aside.
- Make the cashew dressing. In a bowl, combine the cashews, extra-virgin olive oil, water, lemon juice, sea salt, and black pepper. Using a whisk or spoon, stir the ingredients until you have a smooth and creamy mixture. Feel free to add more water if until you get to the desired consistency.
- Massage the kale. In a bowl, add the kale and drizzle with olive oil. With your hands, slowly massage the oil into the kale for about 3 minutes. Season with salt, if desired.
- Assemble the bowls. Divide the kale, black beans, sweet potatoes, tomatoes, red onions between the two bowls. Drizzle with the creamy cashew dressing. Serve with additional dressing.
Sierra says
I made this for dinner tonight and loved it! A quick and easy meal. Thank you. ❤️
Sapana Chandra, MS, CHC says
Thank you for sharing, Sierra! So glad you enjoyed it.