Roasted Sweet Potato Black Bean Bowls

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These Roasted Sweet Potato Black Bean Bowls with Cream Chipotle Sauce are a delicious plant based meal, also great for vegetarian meal prep.

Roasted Sweet Potato and Chipotle Black Bean Bowls
Sweet Potato Black Bean Bowls

I love sweet potatoes and bowl recipes so I love this plant based meal in one dish. These bowls are very satisfying due to their long list of nutritious ingredients. You get protein and fiber from a combination of brown rice, beans, Greek yogurt, and sweet potatoes, plus plenty of vitamins and minerals from the kale and avocado.

Roasted Sweet Potato and Chipotle Black Bean Bowls

This recipe is slightly adapted from Meat to the Side: A Plant-Foward Guide to Bringing Balance to Your Plate by Liren Baker. Her cookbook is a beginner’s guide for people who want a delicious way to add more vegetables to their diets!

Sweet Potato Black Bean Bowls Ingredients:

  • Vegetables: Kale, avocado, pickled red onions, roasted sweet potatoes seasoned with salt, chili powder, cumin, coriander, and garlic powder
  • Starches: Canned black beans, brown rice
  • Chipotle Sauce: Plain fat-free Greek yogurt, chipotle pepper in adobo sauce, lime juice, garlic, salt
  • Flavor: Cilantro, lime wedges

How To Make Quick Pickled Red Onions

  • 3/4 cup distilled white vinegar
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1-1/2 teaspoons kosher salt
  • 1 medium red onion, thinly sliced
1. In a small bowl, stir together the vinegar, water, sugar, and salt until the sugar and salt have dissolved.
2. Place the sliced onion in a jar. Pour the vinegar mixture over the onion and let sit at room temperature for at least 30 minutes, but preferably for 1 hour.
3. Serve immediately or keep refrigerated for future use. The onions will keep for up to 2 weeks, Yield 2 cups.

Sweet Potato Bowl Meal Prep

Burrito bowls make a healthy lunch throughout the week and are great for meal prep. You can make all the components ahead of time and then portion them out in glass containers. I’d put the sauce and pickled red onions in individual containers and wait to cut the avocado until right before eating.

These sweet potato bowls last about 4 days in the refrigerator.

Variations:

  • Grains: Swap brown rice for quinoa or white rice or cauliflower rice for a low-carb option.
  • Protein: Add grilled chicken or an egg for extra protein.
  • Beans: Sub pinto beans for black beans.
  • Vegetables: Add bell peppers or corn.
  • Onions: If you don’t want to make the pickled red onions, use fresh red or green onions.
  • Cilantro: If you don’t like cilantro, skip it.
  • Heat: Add fresh jalapeños or hot sauce to make it spicy.
  • Salad: Turn your sweet potato bowl into a salad by omitting the rice and adding more kale.

black bean roasted sweet potato bowls

More Bowl Recipes You’ll Love:

Sweet Potato Black Bean Bowls
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4.9 from 29 votes
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Sweet Potato Black Bean Bowls

585 Cals 20 Protein 96 Carbs 15.5 Fats
Prep Time: 15 mins
Cook Time: 30 mins
rest time for kale: 30 mins
Total Time: 1 hr 15 mins
Yield: 4 servings
COURSE: Dinner, Lunch, Meal Prep
CUISINE: American
These Roasted Sweet Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, perfect for meal prep.

Ingredients

FOR THE KALE:

  • 2 cups de-stemmed and chopped kale
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon kosher salt

FOR THE ROASTED SWEET POTATOES:

  • 4 medium sweet potatoes, peeled and quartered lengthwise (28 oz peeled)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon garlic powder

FOR THE CREAMY CHIPOTLE SAUCE:

  • 1 cup plain 0% Greek yogurt, or dairy-free yogurt for vegan or DF
  • 1 chipotle pepper in adobo sauce
  • 2 tablespoons lime juice
  • 2 cloves garlic, peeled
  • Kosher salt

FOR THE BOWLS:

  • 1 15-ounce can black beans, drained and rinsed
  • 2 cups cooked brown rice
  • 4 ounces avocado, from 1 small pitted, peeled, and diced
  • 1 cup Quick-Pickled Red Onions
  • 1 cup fresh cilantro leaves
  • 1 lime, sliced into wedges

Instructions

Prepare the kale:

  • Place the kale, olive oil, and salt in a bowl. Massage the kale for 1 minute. It will shrink in volume.
    massaged kale
  • Let sit at room temperature while making the rest.

Prepare the sweet potatoes:

  • Preheat the oven to 400°F with a rack placed in the center of the oven.
  • While the oven preheats, place the peeled and quartered sweet potatoes in a large saucepan and cover with water.
  • Bring to a boil over high heat. Boil the sweet potatoes just until the edges give a bit to pressure from a fork, about 8 minutes. You don’t want to overcook them, or they could turn mushy.
  • Drain the sweet potatoes and pat dry with a paper towel then cut them into bite-sized pieces.
  • In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil.
  • In a small bowl, mix together the salt, chili powder, chipotle powder, cumin, coriander, and garlic powder.
  • Sprinkle the spice blend onto the sweet potatoes and toss to evenly coat.
  • Scatter the sweet potatoes on a sheet pan and roast for 15 to 20 minutes, flipping once halfway through, until browned and fork-tender.
    sheet pan sweet potatoes

Make the creamy chipotle sauce:

  • Place the yogurt, chipotle pepper, lime juice, garlic cloves, and a pinch of salt in a blender or small food processor. Blend or process until smooth.
    chipotle sauce
  • Season to taste with salt. Set aside until ready to assemble the bowls, or store in the refrigerator.

Assemble the bowls:

  • Fill serving bowls with the kale, roasted sweet potatoes, black beans, brown rice, and avocado.
  • Garnish with the pickled red onions, creamy chipotle sauce, and cilantro. Serve with lime wedges.

Video

Nutrition

Serving: 1bowl, Calories: 585kcal, Carbohydrates: 96g, Protein: 20g, Fat: 15.5g, Saturated Fat: 2g, Cholesterol: 1.5mg, Sodium: 695mg, Fiber: 21g, Sugar: 13.5g
Keywords: sweet potato bowls, vegetarian bowls

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49 comments

  1. If you can’t have dairy, soak 3/4 cup raw cashews in warm/hot water for 30 minutes. Drain and put into high speed blender with 3/4 cup water. Blend for a minute or so until creamy and proceed with recipe.

  2. This was excellent!

  3. Yum Yum Yum!!!! Made this so I could have batch lunches, but ended up having an early dinner with my husband and his mom…..and not nearly enough leftovers. I love how customizable this recipe is. The spice mix is great – I used Kashmiri chili powder instead of regular, so the sweet potatoes were wonderfully spicy (a little too much for my husband, and probably for kids, but perfect for me — I may have to cut the amount in half next time). I also cooked the sweet potatoes in my air fryer – about 12 or 13 minutes at 400, as suggested by someone else. I love quinoa, so I made that instead of rice. AND…..I already know I don’t like all-yogurt sauces, so I used half reduced fat mayo and half yogurt (a trick I also learned from Gina a long time ago). Delicious! Thank you! I don’t know that I’ve ever tried one of Gina’s recipes that turned out badly. I often fatten them up a bit or make other small modifications, but I can always trust the base recipe has been well tested and will taste good.

  4. Loved the seasoning on the sweet potatoes!   All the components of this recipe come together so well! 

  5. So good!! I have made many Skinny Taste recipes, but this is my first time reviewing. Like another reviewer, I didn’t have chipotle powder so I used paprika. Worked great!

  6. Such a delicious and filling recipe. We substituted butternut squash for the sweet potato and cauliflower rice for the brown rice to make it more point friendly for my plan. I am looking forward to leftovers for lunch tomorrow!

  7. Fantastic flavors! Whole family loved it!

  8. For me, this was not worth the WW points or the time it took to make it. Tasty but there are easier, lower point recipes I prefer.

  9. Delicious! Saved in my favorites 🙂

  10. Unbelievably good!! Sweet, spicy, tangy, so many different textures. Chef’s kiss! 💋Made this for dinner last night & was so excited I got to eat it for lunch today. And the pickled red onions were so easy & delicious. 

  11. This instantly became one of my absolute favorite Skinnytaste recipes. I’m obsessed with the thought of having leftovers today. Cumin is one of my least favorite spices, so I skipped it. But that was my only modification. That spicy cream sauce is fabulous! Thank you for enriching our lives and helping make us healthier, eating few processed foods and enjoying new things through your recipes, Gina.

  12. This was delicious. The spices on the sweet potatoes was so good, and the chipotle sauce was perfect way to top it off. It is definitely on my meal rotation.

  13. This was a delicious recipe. My husband cannot have raw onions, so I pickled shredded carrots. A bit spicy for us, so will cut back on the spices next time but so full of flavor.

  14. this was excellent – very satisfying – will be making again 

  15. This looks delicious. Might have to cut back on the pepper as I am good with mild heat. Bet it would be good for breakfast as well topped with a sunny side up egg. Can’t wait to try it.

  16. I love this recipe!!!  I followed the recipe but cooked the sweet potatoes in the air fryer.  Also, my Husband wanted a meat protein so I added ground chicken seasoned with taco seasoning.  Start to finish, this all took me two hours to make.  But, it was beyond worth the time.  I like it better than the rice bowl at Chipotle! It is full of flavor and we have plenty of leftovers for a couple days.

  17. Gina,
    How long does this recipe last in the refrigerator?  Want to make and take to a friend.  Not sure if I should add all the ingredients and assemble the bowl in advance of taking it to her.  Thanks!

  18. Outstanding recipe. I didn’t have chipotle pepper so substituted smoked paprika, otherwise followed the recipe exactly. I also mixed a little Ranch Dressing with the Chipotle Dressing to cut the spice for one family member – it worked great!
    Excellent instructions made it easy to pull the recipe together. Thanks!

  19. Delicious! Added yellow peppers and roasted corn. Thank you for the healthy, delicious and interesting meals Gina! 

  20. So delicious! Didn’t have any coriander, so subbed in some curry spices. Will definitely add this to the rotation!

  21. We eat a lot of Buddha Bowls so I wasn’t expecting anything special but somehow this really was! The spices, the yogurt, beans and avo and sweet potato all being really creamy – so good! My only suggestion is to add a bit of crunch with some seeds sprinkled on top. Yummo! 

  22. WINNER!! I made this tonight and we devoured it. The sauce brings everything together. and gives it a lift I did what a reviewer said below and didn’t boil the sweet potatoes. I cooked them in the oven and they turned out perfectly. I used swiss chard because that’s what I had and it was delish. Thanks for a great recipe! This will be on repeat in our house.

  23. Made this for dinner last night, my hubby LOVED it!!! He’s going a little vegan for awhile to lose weight. I know I will be able to find more recipes he likes.

    thank you, thank you!!

  24. Gina made this last night for my lunches this week and can’t say enough about how good it is!!  Love all
    Your recipes

  25. So delicious! It definitely took many steps, but it was worth it. We put in half of the adobo as we are sensitive to the spice.

  26. Looks delicious! Are these to be served warm or cold? 

    • This was incredible! So flavorful and filling. I put the sweet potatoes in the oven without preboiling and they were perfect. It definitely took a bit of time but I enjoyed using new techniques and ingredients. I made it last night and still can’t stop thinking about how good it was!

  27. This is ssooo yummy and I can’t wait to eat it all week for lunch! I made a few substitutions due to what I had on hand. I used half butternut squash and half sweet potatoes, which I just roasted and skipped the boiling step. I swapped spinach for Kale (and skipped the massaging section). I used wild rice instead of brown rice. 

  28. I just bought 3 pounds of sweet potatoes! Definitely making this meal soon! 

  29. ” 1 chipotle pepper in adobo sauce ”

    I’m reading this as one pepper from the can, is that correct? 

    Thank you

    • That’s what I ended up doing but it could have used a little more heat. Next time I’ll do two peppers from the can. The Greek Yogurt was over powering. Maybe she did mean the whole can… but that seems like it would be way too hot.

    • That’s how I read it too.

  30. I will try this recipe for sure but will not boil the sweet potatoes ahead of time, that seems really unecessary. Sweet potatoes cut that small will cook in the oven for 30 minutes no problem, at 375. So, 8 minutes of boil time plus 20 minutes roast time is essentially the same time. I do this all the time with sweet potatoes (and regular potatoes as well). No need to mess with another pot and you’re likely losing some nutrients into the boiling water.

  31. Sounds delicious. Thank you! I don’t tolerate chipotle peppers well so might sub your yummy cilantro buttermilk sauce. I’m curious why you boil the sweet potatoes before putting them in the oven, instead of roasting the whole way?

  32. Can you do this recipe in either an instant pot or air fryer? If yes to either please give directions. Thank you

    • I did my sweet potatoes in my air fryer. I diced them (didn’t preboil) and cooked at 400 degrees for 12 minutes, shaking the basket at 6 minutes.

  33. My daughter would love this Gina. I can’t find the WW points per serving. Can you please post the WW points on your recipes. I don’t know why they changed the plan when the one they had was working fine. Thank you!

  34. I don’t particularly care for kale. Is there another leafy green option that could be substituted in this bowl?

    • I am with you. I think I am going to try it with Spinach

    • I made this last night and my partner is not a fan of kale either so his bowl had spring mix instead and he really liked it! I could see it working with spinach too as it’s a dense green. Highly recommend trying out this recipe, it’s a new favourite for us.

  35. Great recipe! We are plant based these days and this was a winner. 

  36. This looks delicious, can you tell me where the high calorie count comes from? I am presuming the olive oil and avocado?