Crispy Sweet Potato and Black Bean Bowl

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.

Key Ingredients & Possible Benefits

As for this bowl, it’s made with so many of my favorite ingredients. This bowl will not only fill you up but also leave you feeling good and satisfied. Let’s chat a bit about the key ingredients and their possible benefits:

Sweet Potatoes – packed with vitamins (C, B6, D), iron, potassium, anti-aging

Black Beans – heart-healthy, packed with phytonutrients, fiber, potassium, folate, vitamin B6

Avocado – contain healthy fats, loads of fiber, great for your skin, contain protein, antioxidants, folate, phytonutrients, and so much more

Red Onions – great for the skin, heart healthy, anti-inflammatory, promote good digestion, regulate blood sugar

Kale – full of fiber, vitamins, iron, antioxidants, anti-inflammatory, and heart-healthy

Tomatoes – antioxidants, lycopene for heart health, great for vision, high in fiber, anti-aging, great for your skin

Lime – high amounts of vitamin C, aids digestion, packed with fiber, protects eyes

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.

5 from 1 vote

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Crispy Sweet Potato + Black Bean Bowl

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

This satisfying 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.

Servings: 2 bowls

Ingredients

• 2-4 handfuls of kale and/or kale micro greens
• 1/2 tsp extra-virgin olive oil
• 1 avocado, peeled and sliced
• 1/4 cup diced red onion
• 1/2 cup diced tomatoes

Crispy Sweet Potatoes

• 2 sweet potatoes, peeled and sliced
• 1 tbsp avocado oil
• sea salt and black pepper, to taste

Black Beans

• 1 can black beans, rinsed
• 1 tsp avocado oil
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• sea salt and black pepper, to taste

Creamy Cashew Dressing

• 1/2 cup cashews, rinsed
• 1 tbsp extra-virgin olive oil
• 1/2 cup water
• 1 tbsp lemon juice
• sea salt and black pepper, to taste

Instructions

1. 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.

2. 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.
   

3. 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.

4. 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.

5. 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.