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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.


  • 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

4.94 from 46 votes
These Roasted Sweet Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, perfect for meal prep.
Course: Dinner, Lunch, Meal Prep
Cuisine: American
Sweet Potato Black Bean Bowls
Prep: 15 mins
Cook: 30 mins
rest time for kale: 30 mins
Total: 1 hr 15 mins
Yield: 4 servings
Serving Size: 1 bowl



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


  • 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


  • 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


  • 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


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.

Last Step:

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


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75 comments on “Roasted Sweet Potato Black Bean Bowls”

  1. I have made this recipe for my family countless times and we always LOVE it. We change up the protein and it is always delicious. It is also the perfect meal to make some extra and have left overs for lunch!

  2. wow! This is FANTASTIC! Most delicious and satisfying thing I’ve ever made that is also extremely healthy. It’s fine without the avocado even because I used full fat yogurt.

  3. YUM! So flavorful and healthy! I accidentally used garam masala instead of coriander, but it was still delicious! Trying it with shrimp next time

    1. have you tried massaged kale? It’s so much better than raw. You may find you like it this way! If not, you could just sub in raw spinach, probably chopped up a bit.

      1. I haven’t tried it massaged! Thanks for taking the time to reply. I will give it a try, and if I still can’t stand it, I’ll try your suggestion with spinach.

  4. This was SO good. I love the chipotle sauce. I also used it for the air fryer steak! I froze 2 of the bowls. We will see how those turn out later but I loved it!! 

  5. I honestly didn’t think I would really like this recipe but it is DELICIOUS!! We added chicken and shrimp to ours and it’s incredibly filling. My kids even ate it deconstructed. Will be making again. 

  6. Made this last night; it was delicious.  Everything about it was so good.  I took another comments suggestion and used paprika instead of Chipotle seasoning.  I doubled the Chipotle sauce. 

  7. I wasn’t sure about this one because I don’t usually do meatless meals but it was amazing! My husband loved it too. The flavors in here are outstanding and I wouldn’t change a thing!

  8. OMG! Soooo good. The only changes I made were: 1) Family (except me) hates kale so I sauteed 4 c spinach in 1 Tbs EVOO. & Seasoned with salt. 2) I cut up a shallot & minced 2 cloves of garlic in a little EVOO & sauteed it until soft. Then I added beans, salt and a handful of cilantro. SOOOO good! Mr. Meat husband loved it.

  9. Delicious! The sauce was so good. I wouldn’t have thought to add kale myself, this was a good combo. 

  10. Delicious! I didn’t have coriander or chipotle powder for the sweet potatoes but it still tasted amazing. Even my husband liked it and he isn’t a fan of kale or onions, but he loved it in this dish. Will definitely keep this on the weekly rotation.

  11. 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.

  12. 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.

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

  14. 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!

  15. 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!