I’m excited to share my take on a Black Beans Bowl that blends hearty sweet potatoes, red bell pepper, black beans and avocado into a vibrant mix. With garlic, cumin, smoked paprika and a splash of lime, this recipe is a delightful dance of textures and flavors that never fails to impress.
I’ve always been fascinated by how simple ingredients can come together to create something really exciting. This recipe for Healthy Sweet Potato, Black Bean Burrito Bowl is one of my favs for when I want a meal that’s both filling and full of flavor without being overly heavy.
I start with diced sweet potatoes that roast beautifully with a hint of olive oil, ground cumin and smoked paprika really amplifying the natural taste. Then there’s the red bell pepper and minced garlic that add a punch of color and aroma, while black beans and corn give that satisfying texture.
I mix in cooked quinoa for a nutty base which holds the vibrant chopped red onion and fresh lime juice together. The avocado pieces are added at the end, giving a creamy contrast that ties everything without overpowering the other flavours.
Its a bowl thats packed with great ingredients making it a great option when youre looking for a healthy, protein-packed meal.
Why I Like this Recipe
I like this recipe because it’s super healthy and packed with flavors that make every bite exciting. I love how the roasted sweet potatoes mix with the black beans and quinoa, giving me a great balance of crunch and creaminess. I also dig that it’s vegan and gf, so I can enjoy it without feeling guilty about what I’m eating. Lastly, having that zesty lime juice and spices like cumin and smoked paprika really makes the dish pop and keeps me coming back for more.
Ingredients
- Sweet potatoes are a nutrient powerhouse, high in fiber and vitamin A with a natural sweetness.
- Black beans add protein and fiber, while providing a hearty, satisfying texture to the bowl.
- Red bell pepper brings a crisp crunch, vibrant color and a burst of vitamin C.
- Quinoa is a gluten free, complete protein source loaded with complex carbs and a subtle nutty taste.
- Avocado supplies healthy fats and fiber, delivering a rich, mildly tangy flavor that ties it all together.
- Garlic, when minced, infuses the dish with warmth and irresistible aroma.
Ingredient Quantities
- 2 medium sweet potatoes, peeled and diced into cubes
- 1 can (15 oz) of black beans, drained and rinsed
- 1 red bell pepper, chopped into bite-sized pieces
- 1 cup cooked quinoa (or brown rice if you prefer)
- 1 cup corn kernels (fresh or frozen works fine)
- 1 avocado, diced or sliced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 fresh lime, juiced
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- A handful of chopped cilantro
How to Make this
1. Preheat your oven to 400°F. In a bowl toss the diced sweet potatoes with 2 teaspoons of olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, minced garlic, salt and pepper.
2. Spread the sweet potatoes on a baking sheet evenly and roast them for about 25-30 minutes till they get tender.
3. While the sweet potatoes are roasting, prepare your 1 cup of cooked quinoa (or brown rice) as per your usual method and set aside.
4. Drain and rinse the can of black beans then chop the red bell pepper into bite size pieces, and finely chop the small red onion.
5. In a pan, if you like a little extra flavor, you can warm up a small splash of olive oil and lightly sauté the chopped red onion until they begin to soften.
6. Add the red bell pepper and 1 cup corn kernels into the pan with the onion and sauté for about 3-4 minutes so everything gets a bit mixed up.
7. Dice or slice the avocado and chop a handful of cilantro once the roasted sweet potatoes are done.
8. In a large bowl combine the roasted sweet potatoes with black beans, quinoa, sautéed red onion, red bell pepper, corn and avocado.
9. Squeeze the juice of 1 fresh lime over the whole mixture and toss it all together until every ingrediant is well combined.
10. Taste and add extra salt and pepper if needed then serve as is or with your favorite toppings. Enjoy your healthy, delicious burrito bowl!
Equipment Needed
1. Oven
2. Mixing bowl
3. Baking sheet
4. Saucepan or pot
5. Colander
6. Cutting board
7. Sharp knife
8. Skillet or frying pan
9. Large bowl
10. Citrus juicer (or just use your hand)
11. Measuring spoons
FAQ
Healthy Sweet Potato, Black Bean Burrito Bowl (vegan + Gf) Recipe Substitutions and Variations
- If you cant find sweet potatoes, try cubed butternut squash instead, it roasts up nice too
- If black beans arent your favorite, you can use pinto beans or kidney beans for a similar texture and flavor
- If youre short on quinoa, brown rice works just fine – just be ready for a slightly different bite
- If red bell pepper is missing, a yellow or orange bell pepper can be used to keep that sweet crunch
Pro Tips
1. You might wanna try cutting the sweet potatoes into pretty even cubes so that they cook evenly, cause sometimes if theyre all different sizes some parts might end up underdone.
2. When you heat up the spices in the olive oil first, it kinda brings out a richer flavor so the sweet potatoes really soak up all that taste, trust me on this one.
3. Make sure you dont overcook the quinoa or rice, cause then it gets mushy real quick and the texture throws off the whole dish.
4. Just before you serve, add an extra squeeze of lime juice; it brightens up all of the flavors and makes everything taste fresher.
Healthy Sweet Potato, Black Bean Burrito Bowl (vegan + Gf) Recipe
My favorite Healthy Sweet Potato, Black Bean Burrito Bowl (vegan + Gf) Recipe
Equipment Needed:
1. Oven
2. Mixing bowl
3. Baking sheet
4. Saucepan or pot
5. Colander
6. Cutting board
7. Sharp knife
8. Skillet or frying pan
9. Large bowl
10. Citrus juicer (or just use your hand)
11. Measuring spoons
Ingredients:
- 2 medium sweet potatoes, peeled and diced into cubes
- 1 can (15 oz) of black beans, drained and rinsed
- 1 red bell pepper, chopped into bite-sized pieces
- 1 cup cooked quinoa (or brown rice if you prefer)
- 1 cup corn kernels (fresh or frozen works fine)
- 1 avocado, diced or sliced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 fresh lime, juiced
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- A handful of chopped cilantro
Instructions:
1. Preheat your oven to 400°F. In a bowl toss the diced sweet potatoes with 2 teaspoons of olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, minced garlic, salt and pepper.
2. Spread the sweet potatoes on a baking sheet evenly and roast them for about 25-30 minutes till they get tender.
3. While the sweet potatoes are roasting, prepare your 1 cup of cooked quinoa (or brown rice) as per your usual method and set aside.
4. Drain and rinse the can of black beans then chop the red bell pepper into bite size pieces, and finely chop the small red onion.
5. In a pan, if you like a little extra flavor, you can warm up a small splash of olive oil and lightly sauté the chopped red onion until they begin to soften.
6. Add the red bell pepper and 1 cup corn kernels into the pan with the onion and sauté for about 3-4 minutes so everything gets a bit mixed up.
7. Dice or slice the avocado and chop a handful of cilantro once the roasted sweet potatoes are done.
8. In a large bowl combine the roasted sweet potatoes with black beans, quinoa, sautéed red onion, red bell pepper, corn and avocado.
9. Squeeze the juice of 1 fresh lime over the whole mixture and toss it all together until every ingrediant is well combined.
10. Taste and add extra salt and pepper if needed then serve as is or with your favorite toppings. Enjoy your healthy, delicious burrito bowl!