This Sweet Potato and Black Bean Bowl has been living on my personal meal plan for months! We love it! Most often it takes the form of a Sweet Potato and Black Bean Salad because I put all the ingredients on top of a giant bowl of greens.
I first shared this recipe during the Next Step Challenge. It’s been a big hit!
The flavor of this salad is my main reason for loving it. We love sweet potatoes and black beans. Corn and tomatoes are always a good choice for me. Add in the avocado and I’m a happy camper! Of course when I can’t find good avocados I’ll use a little packaged guacamole. Then, instead of salad dressing I use salsa!
The next reason is because I feel great after eating it. The potatoes and beans give me a lot of energy and fuel for my day. I get a lot of greens and veggies. Sometimes I even throw some fruit in there, usually berries.
Batch Cook
To make this easy to throw together on busy week days, we like to batch cook the sweet potatoes on the weekend. You can also cook your beans but I’ve been using canned black beans for ease.
To batch cook the sweet potatoes, preheat your oven to 400 degrees. Then wash and peel your sweet potatoes, then dice them into bite sized pieces. Bake them for 40 minutes.
This recipe serves about 4. It will depend on how much of all the veggies you use. We like to prepare this for busy week day lunches because we can throw everything together in a few minutes.
Sweet Potato and Black Bean Bowl
Ingredients
- 2 sweet potatoes
- 1/2 teaspoon sea salt
- 1 head Romaine (or your favorite greens)
- 1 can Black Beans, drained and rinsed
- 1 cup Tomatoes, diced
- 1 can Corn, drained and rinsed
- 1 cup Salsa, divided
- 2 Avocados
Instructions
- Preheat oven to 400 degrees.
- Wash and peel 2 sweet potatoes. Cube them into bite sized pieces and place them on a cookie sheet covered with parchment paper. Sprinkle salt on the potatoes and bake for 40 minutes. Allow to cook before eating.
- Assemble the bowl, starting with a layer of romaine or greens of your choice, add in black beans, cooked sweet potatoes, corn, tomatoes, and avocado. Top the bowl with your favorite salsa.
Other additions we enjoy is adding fresh lime, cilantro, fresh jalapeno, sauerkraut (really), and any other veggies that need to be used up.
Sweet Potato and Black Bean Bowl
This Sweet Potato and Black Bean Bowl is incredibly satisfying. You'll get a great variety of veggies in an easy to assemble meal. This vegan meal will leave you full and energized.
Ingredients
- 2 sweet potatoes
- 1/2 teaspoon sea salt
- 1 head Romaine (or your favorite greens)
- 1 can Black Beans, drained and rinsed
- 1 cup Tomatoes, diced
- 1 can Corn, drained and rinsed
- 1 cup Salsa, divided
- 2 Avocados
Instructions
- Preheat oven to 400 degrees.
- Wash and peel 2 sweet potatoes. Cube them into bite sized pieces and place them on a cookie sheet covered with parchment paper. Sprinkle salt on the potatoes and bake for 40 minutes. Allow to cook before eating.
- Assemble the bowl, starting with a layer of romaine or greens of your choice, add in black beans, cooked sweet potatoes, corn, tomatoes, and avocado. Top the bowl with your favorite salsa.
Notes
You can also use fresh lime, cilantro, fresh jalapeno, sauerkraut, and any other veggies that need to be used up.
If you plan to carry this to work, I recommend using cherry tomatoes instead of diced tomatoes.
Save time by batch cooking the potatoes ahead of time.
Salads don’t have to be only veggies, adding beans, potatoes and other higher calorie foods like avocados and nuts (if you make them a part of your diet) can help make your salads satisfying and give you the energy you need to conquer your day!
Just curious – is there a reason why you don’t roast the sweet potatoes in their jackets, then dice? Cutting the potatoes when raw can be kind of a chore, but maybe it gives a better result? Beautiful pictures, btw!
Hi Janel,
We’ve done it that way too. Normally, our routine is to roast for sweet potatoes/yams during our batch cook. We love to peel and dice them because they are so versatile.
We will also roast them whole or more commonly, make the in the Instant Pot whole but they texture is different when we leave the peel on. They stay wetter and are more likely to mash.
When we peel, cube and roast, they outside is dry but the inside is creamy.
You can do it whichever way you prefer. We definitely mix it up from time to time.
Wonderful motivation to eat healthy.