Introduction

These Chili-Lime Sweet Potato & Black Bean Bowls are a vibrant, nutritious meal that combines smoky roasted sweet potatoes with a zesty black bean salsa. Topped with a spicy yogurt drizzle and crunchy pumpkin seeds, they’re perfect for a satisfying lunch or dinner that’s full of flavor and texture.

Chili-Lime Sweet Potato & Black Bean Bowls Recipe - Recipe Image

Ingredients

2 medium sweet potatoes (approx. 1 ½ lbs / 680g, scrubbed and diced into ¾-inch cubes)
2 ½ tbsp avocado oil
1 ½ tbsp cornstarch
1 ½ tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin
2 15-oz / 425g cans no-salt-added black beans, rinsed and drained thoroughly
2 medium ripe avocados (diced)
1 orange bell pepper (finely diced)
½ cup finely chopped red onion
⅔ cup fresh cilantro (roughly chopped)
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
2 limes (zested and juiced)
1 tbsp low-sodium coconut aminos
1 ½ tsp toasted sesame oil
1 tsp agave nectar
1 tsp red pepper flakes (adjust to heat preference)
½ tsp smoked paprika (additional, for salsa)
½ cup (120g) plain plant-based yogurt or non-fat dairy yogurt (unsweetened)
1 tbsp sriracha or low-sodium hot sauce
4 cups cooked quinoa or brown rice (prepared without added salt)
3 tbsp toasted pumpkin seeds (pepitas, unsalted)

Instructions

Step 1: Prepare the drizzle by whisking together the yogurt and sriracha in a small bowl until smooth. Cover and refrigerate to let the flavors meld.
Step 2: Preheat your oven to 400°F (200°C) and position a rack in the center. In a large bowl, combine cornstarch, garlic powder, 1 teaspoon smoked paprika, and cumin. Add the cubed sweet potatoes and avocado oil, tossing vigorously until evenly coated.
Step 3: Spread the sweet potatoes in a single layer on a rimmed baking sheet. Use two pans if needed to avoid overcrowding, which helps them crisp. Roast for 20 minutes.
Step 4: While the potatoes roast, wipe out the bowl and mix together rinsed black beans, coconut aminos, agave nectar, sesame oil, red pepper flakes, and ½ teaspoon smoked paprika. Stir well, then gently fold in red onion, bell pepper, cilantro, minced garlic, grated ginger, and lime zest and juice.
Step 5: Remove the sweet potatoes from the oven, flip them with a spatula, and return to roast for another 15–20 minutes until edges are crisp and centers tender.
Step 6: Just before serving, gently fold diced avocado into the black bean salsa. Divide the cooked quinoa or brown rice among five bowls, then top with roasted sweet potatoes and the salsa.
Step 7: Drizzle each bowl with the spicy yogurt sauce and sprinkle with toasted pumpkin seeds for added texture and flavor.

Tips & Variations

For added protein, try adding grilled chicken or tofu to the bowls.
If you want more heat, increase the amount of red pepper flakes or add a diced jalapeño to the salsa.
Swap quinoa or brown rice for cauliflower rice for a lower-carb option.
Use lime juice and zest generously to brighten all the flavors in the salsa.
If cornstarch is unavailable, arrowroot powder is a good alternative for coating the sweet potatoes.

Storage

Store leftover components separately in airtight containers. The roasted sweet potatoes and black bean salsa will keep for up to 4 days in the refrigerator. The avocado is best added fresh to prevent browning, but if mixed in, consume within 1 day. Reheat roasted sweet potatoes gently in the oven or microwave before assembling bowls. The yogurt drizzle should be kept refrigerated and used within 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free ingredients like cornstarch and check labels on items such as coconut aminos.

What can I use instead of avocado oil?

You can substitute avocado oil with other neutral oils like canola, grapeseed, or light olive oil for roasting the sweet potatoes.

Chili-Lime Sweet Potato & Black Bean Bowls Recipe

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★★★★★

4.9 from 83 reviews

This vibrant and flavorful Chili-Lime Sweet Potato & Black Bean Bowl is a wholesome plant-based meal perfect for lunch or dinner. It features smoky roasted sweet potatoes, a zesty black bean salsa infused with fresh lime and spices, creamy avocado, and a spicy yogurt drizzle, all served over nutrient-rich quinoa or brown rice. This recipe is packed with protein, fiber, and bold flavors, making it a satisfying and healthy bowl that’s easy to prepare and perfect for meal prep.

Author: Stella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 5 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Mexican-inspired
Diet: Vegan

Ingredients

Scale

For the Smoky Roasted Sweet Potatoes

2 medium sweet potatoes (approx. 1 ½ lbs / 680g, scrubbed and diced into ¾-inch cubes)
2 ½ tbsp avocado oil
1 ½ tbsp cornstarch
1 ½ tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin

For the Chili-Lime Black Bean Salsa

2 (15-oz / 425g) cans no-salt-added black beans, rinsed and drained thoroughly
2 medium ripe avocados (diced)
1 orange bell pepper (finely diced)
½ cup finely chopped red onion
⅔ cup fresh cilantro (roughly chopped)
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
2 limes (zested and juiced)
1 tbsp low-sodium coconut aminos
1 ½ tsp toasted sesame oil
1 tsp agave nectar
1 tsp red pepper flakes (adjust to heat preference)
½ tsp smoked paprika

For the Spicy Yogurt Drizzle

½ cup (120g) plain plant-based yogurt or non-fat dairy yogurt (unsweetened)
1 tbsp sriracha or low-sodium hot sauce

For Assembly

4 cups cooked quinoa or brown rice (prepared without added salt)
3 tbsp toasted pumpkin seeds (pepitas, unsalted)

Instructions

Prepare the Drizzle: In a small bowl, whisk together the plain yogurt and sriracha until smooth. Cover and refrigerate to allow the flavors to develop while you prepare the rest of the ingredients.
Preheat & Season Potatoes: Position an oven rack in the center and preheat your oven to 400°F (200°C). In a large bowl, whisk together cornstarch, garlic powder, 1 teaspoon smoked paprika, and ground cumin. Add the diced sweet potatoes and avocado oil, tossing vigorously until each piece is evenly coated with the seasoning mixture.
First Roast: Spread the seasoned sweet potatoes in a single, even layer on a heavy-duty rimmed baking sheet. Use two pans if needed to avoid overcrowding, which helps achieve crispiness. Roast in the oven for 20 minutes.
Assemble the Bean Salsa: While the sweet potatoes roast, wipe out the large bowl used earlier. Combine the rinsed black beans, low-sodium coconut aminos, agave nectar, toasted sesame oil, red pepper flakes, and the remaining ½ teaspoon smoked paprika. Stir well to incorporate. Gently fold in the finely chopped red onion, diced orange bell pepper, fresh cilantro, minced garlic, grated ginger, and the lime zest and juice. Set aside.
Final Roast: Remove the sweet potatoes from the oven and flip them over using a spatula to promote even browning. Return the pan(s) to the oven and roast for an additional 15–20 minutes, or until the edges are browned and crisp and the centers are tender.
Build Your Bowls: Just before serving, gently fold the diced avocado into the prepared black bean salsa to maintain its creamy texture. Divide the cooked quinoa or brown rice evenly among five bowls. Top each with the roasted sweet potatoes and a generous portion of the black bean salsa. Drizzle the spicy yogurt sauce over the bowls and finish with a sprinkle of toasted pumpkin seeds for added crunch and nutrition.

Notes

For extra crispiness on the sweet potatoes, avoid overcrowding the baking sheet; use multiple pans if necessary.
You can substitute brown rice with cooked quinoa, farro, or your preferred whole grain.
Adjust the amount of red pepper flakes and sriracha according to your heat preference.
To keep avocado from browning quickly, fold it into the salsa just before serving.
This recipe is great for meal prepping; store components separately and assemble right before eating.
For a dairy-free option, use plant-based yogurt as suggested.

Keywords: sweet potato bowl, black bean salsa, vegan bowl, quinoa bowl, roasted sweet potatoes, chili lime, plant-based meals, healthy dinner, gluten free, high fiber