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Sweet Potato Black Bean Bowl

Sherri Issak
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Servings 2


  • 1 Sweet potato
  • 1 tbsp EVOO
  • 1 15 oz can black beans
  • 1/4 tsp chili powder
  • 1/2 tsp garlic powder
  • 2 Limes, juiced
  • 2 medium tomatoes, diced
  • 1/2 cup diced leeks
  • 1/2 cup finely chopped cilantro
  • 1/2 cup frozen corn kernels
  • 1 cup shredded lettuce
  • 1 avocado
  • 1/4 cup green onions


  • Preheat the oven to 425ºF.
  • Cut the sweet potato into 1-inch cubes. Toss with olive oil and paprika and roast for 40 minutes or until lightly browned.
  • Heat up the black beans in a small saucepan over medium heat and add the garlic powder, chili powder, and green onions. Cook for 3-5 minutes, until warm. Stir in 1 tablespoon of lime juice.
  • Make a pico de gallo by combining the tomatoes, leeks, lime juice, and cilantro. 
  • To build the bowl, add the black beans, roasted sweet potatoes, corn, lettuce, and pico de gallo. Top with avocadoand your favorite drizzle!


This recipe serves two. Bioavailability is improved in this recipe by combining olive oil and tomatoes, improving lycopene absorption. Additionally, lettuce and avocado are combined as well, improving that lutein absorption we discussed earlier! Happy eating!
Tried this recipe?Let us know how it was!

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