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A closeup overhead image of a sweet potato black bean bowl with kale, avocado, brown rice, and a slice of lemon in a white bowl on a white speckled table.
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Sweet Potato Black Bean Bowls

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
No more sad desk lunches. These sweet potato black bean bowls are healthy, meal prep-able, and so flavorful. You can also use whatever veggies, grains, or proteins you have on hand. The lemon tahini sauce goes on everything!
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Ingredients

Sweet Potato Black Bean Bowls

  • 2 large sweet potatoes (about 1 lb.), peeled and diced
  • 1/4 cup olive oil, divided
  • 1 1/2 tsp chili powder
  • 1 tsp smoked paprika (or regular)
  • 1/4 tsp cayenne
  • 3 cloves garlic, minced
  • 2 tsp rosemary (fresh or dried), chopped
  • 1 head kale, ribs removed and leaves torn
  • 1 red bell pepper, diced
  • 1 can black beans, drained and rinsed
  • Salt and pepper, to taste
  • Brown rice (or another grain), for serving
  • Avocado, seeds, feta cheese, fried egg, etc., for serving

Lemon-Tahini Dressing

  • 1/4 cup tahini
  • 3 tbsp lemon juice
  • 3 tbsp cold water
  • 1 small clove garlic, finely minced
  • Salt, to taste

Instructions 

Sweet Potato Black Bean Bowls

  • Preheat oven to 400°F. Grease a sheet pan. Spread the diced sweet potatoes on the sheet pan, and drizzle with 2 Tbs. olive oil. Sprinkle with chili powder, smoked paprika, cayenne, garlic, rosemary, salt, and pepper. Toss to coat, and bake for 10 minutes.
  • Meanwhile, toss the kale and bell pepper with the remaining olive oil, and season with salt and pepper. Toss the mixture with the semi-cooked sweet potatoes, and cook for another 10-15 minutes, until the potatoes are tender and the kale is crispy.
  • Stir the can of black beans into the veggie mixture and bake for 3-5 minutes, just until the beans are warmed through. Taste, and season with salt and pepper. Serve the veggie mixture over rice with avocado, seeds, tahini sauce, and/or other toppings of choice.

Lemon-Tahini Dressing

  • While the veggies are baking, whisk together the tahini, lemon juice, water, garlic, and a pinch of salt. It will seize, but just keep whisking until it's smooth. Add more lemon juice or water to get a saucy texture. Drizzle over bowls!
Cuisine: American
Course: Main Course
Author: Sara Lynn Hunt Broka
Serving: 1bowl, Calories: 583kcal, Carbohydrates: 80.4g, Protein: 14g, Fat: 24.9g, Saturated Fat: 3.7g, Sodium: 447mg, Potassium: 1479mg, Fiber: 13.5g, Sugar: 2.1g
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