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Overhead sweet potato black bean bowls with creamy avocado
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Sweet Potato Black Bean Bowls Recipe

Cumin-roasted sweet potatoes and black beans with lemony cabbage, avocado and plain Greek yogurt.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Calories: 502
Ingredients Equipment Method Video Notes

Ingredients
  

  • 800 g orange-fleshed sweet potatoes peeled; cut into 3/4-inch cubes
  • 2 tablespoons olive oil 27 g
  • 1 teaspoon ground cumin 2.1 g
  • 0.5 teaspoon fine salt 3 g; divided
  • 3 cups fully cooked unsalted black beans 510 g drained weight; not dry beans
  • 0.25 cup water 60 ml
  • 200 g red cabbage finely shredded
  • 2 tablespoons lemon juice 30 g; divided
  • 0.75 cup plain nonfat Greek yogurt 170 g
  • 1 medium avocado 150 g flesh; sliced just before serving

Equipment

  • 1 Large rimmed baking sheet
  • 1 Knife and cutting board
  • 1 Saucepan
  • 1 Mixing bowl

Method
 

  1. Heat oven to 425°F. Toss sweet potato cubes with olive oil, cumin and half the salt. Spread in one layer on a large rimmed baking sheet, using a second sheet if crowded. Roast 25–30 minutes, turning halfway, until browned at edges and fork-tender.
  2. While potatoes roast, put fully cooked black beans, water and remaining salt in a saucepan. Warm gently, stirring, until hot throughout; if using refrigerated leftover beans, heat to 165°F. Add a splash of water if needed to prevent sticking.
  3. Toss cabbage with 1 tablespoon lemon juice. Stir remaining lemon juice into yogurt. Slice avocado just before serving.
  4. Divide sweet potatoes, beans, cabbage, avocado and yogurt evenly among four bowls. Refrigerate leftover components separately in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below, use cooked components within 3–4 days and reheat throughout to 165°F.

Video

Notes

Contains milk from yogurt. Nutrition is estimated for one-fourth of all listed ingredients, using fully cooked unsalted black beans. Canned beans and alternative yogurts change values. Cook time assumes beans are already cooked.
Video credit: My Forking Life demonstrates a related sweet potato and black bean bowl with peppers and a grain. This card uses cabbage, avocado and lemon yogurt.