Sweet Potato Black Bean Bowl
A grain or rice bowl combining roasted sweet potato, black beans, and a swappable grain base. Customizable vegetables, proteins, and sauces create multiple meal variations from one template.
Ingredients
Method
Peel and cut sweet potato into 3/4-inch cubes. Toss with 1 tbsp olive oil, salt, and black pepper.
Spread sweet potato on a sheet pan and roast at 400°F for 25–30 minutes, stirring halfway, until edges are caramelized and interior is tender.
Warm black beans in a small pot over medium heat with the remaining 1 tbsp olive oil and cumin until just heated through, about 5 minutes. Season to taste.
Divide cooked grain between bowls. Top with black beans, roasted sweet potato, fresh vegetable topping, and leafy green.
Drizzle bowl generously with sauce or dressing. Add protein topping if using.
Garnish with fresh herbs and serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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