Cilantro-Lime Sweet Potato & Black Bean Bowls
Ingredients
- 2 mediumsweet potato
- 1 can (15 oz)black beans (drained and rinsed)
- 3 tablespoonolive oil
- 1 teaspooncumin
- 1lime
- ½ cupfresh cilantro
- ¼red onion
- 1avocado (ripe)
- ¼ cupcotija cheese (crumbled, optional)
- ·salt
- ·black pepper
Prep
- 01
Cut 2 medium sweet potatoes into 3/4-inch cubes.
- 02
Dice 1/4 red onion.
- 03
Slice 1 ripe avocado in half lengthwise and scoop into pieces.
- 04
Chop 1/2 cup fresh cilantro.
- 05
Drain and rinse 1 can (15 oz) black beans.
Method
- 01
Cut sweet potatoes into 3/4-inch cubes. Toss with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 20 minutes, stirring halfway, until golden and tender.
- 02
While potatoes roast, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add drained black beans and 1 teaspoon cumin, stirring occasionally for 5 minutes until warmed through. Season with salt and pepper.
- 03
Juice the lime into a small bowl. Divide warm sweet potatoes and beans between two bowls.
- 04
Top each bowl with diced red onion, avocado slices, fresh cilantro, cotija if using, and a squeeze of fresh lime juice. Serve immediately.
Spice Tips
For heat, add 1/4 teaspoon cayenne or a pinch of red pepper flakes to the beans while warming. Smoked paprika adds depth — try 1/2 teaspoon stirred into the cumin. A fresh jalapeño, sliced thin, brings sharp brightness and complements the lime and cilantro.
Cotija cheese adds a salty, tangy finish and is worth seeking out, but feta works too. You can prep the vegetables and beans ahead; just roast the potatoes fresh when you're ready to eat. Leftovers keep for 2 days in the fridge, best eaten cold or reheated gently.