Lime-Cilantro Sweet Potato & Black Bean Bowls
Ingredients
- 2 mediumsweet potato
- 1 can (15 oz)black beans (or cooked from dried)
- ½ mediumred onion
- 1 redbell pepper
- 2lime
- ¼ cupcilantro
- 2 tablespoonolive oil
- ½ teaspooncumin
- ¼ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 tablespoonhot sauce (optional, or to taste)
Prep
- 01
Peel and cut 2 medium sweet potatoes into 1/2-inch cubes.
- 02
Dice 1/2 medium red onion and 1 red bell pepper.
- 03
Cut 2 limes into halves. Roughly chop 1/4 cup cilantro.
Method
- 01
Peel and cut sweet potatoes into 1/2-inch cubes. Toss with 1 tablespoon olive oil, 1/4 teaspoon cumin, salt, and pepper. Spread on a baking sheet and roast at 425°F for 20 minutes, stirring halfway through, until tender and lightly caramelized.
- 02
While potatoes roast, drain and rinse black beans. Warm in a small saucepan over medium heat (about 3 minutes); add remaining 1/4 teaspoon cumin and a pinch of salt.
- 03
Heat remaining 1 tablespoon olive oil in a skillet over medium-high. Add diced red onion and bell pepper; cook for 3–4 minutes, stirring occasionally, until softened and just beginning to char.
- 04
Divide warm black beans between bowls. Top with roasted sweet potatoes and sautéed peppers and onion.
- 05
Drizzle each bowl with lime juice (about 1/2 lime per serving), scatter cilantro over top, and add hot sauce if desired. Serve immediately.
Spice Tips
For deeper warmth, toast the cumin seeds in a dry pan before grinding and adding to the potatoes. A pinch of smoked paprika on the sweet potatoes adds earthiness. If you prefer heat, try a squeeze of fresh lime with a dash of cayenne pepper or sliced jalapeño.
Customize with toppings: crumbled feta, avocado, or a fried egg turn this into a heartier meal. Prep the vegetables while the sweet potatoes roast to keep total time under 30 minutes.