Are you ever stuck in a dinner rut, staring into the fridge and wishing something exciting would just appear? I know I have been there more times than I can count. You want something healthy, but you also want something that tastes really good. Something with texture and flavor that makes you feel satisfied.
Well, I think I have just the thing for you. This amazing Sweet Potato Bowl is one of my favorite sweet potato recipes. It is packed with color, flavor, and all the good stuff. We are talking perfectly crispy roasted sweet potatoes, a fresh and zesty black bean salad, and a creamy, spicy dressing to bring it all together. It is a complete meal in one bowl!
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Why You’ll Love This Recipe
Honestly, what’s not to love? This has become a staple in my kitchen for so many reasons. First off, the textures are just incredible. You get the crispy, slightly caramelized edges of the roasted sweet potatoes mixed with the creamy avocado and hearty black beans. It is a party in your mouth.
The flavors are also beautifully balanced. The natural sweetness of the potatoes pairs so well with the tangy lime and savory soy sauce in the bean salad. Add a little kick from the chili oil and the sriracha yogurt dressing, and you have a truly memorable sweet potato dinner.
It is also incredibly easy to make. While the potatoes are roasting away in the oven, getting all golden and delicious, you have just the right amount of time to whip up the salad and dressing. This makes it a great option for a busy weeknight when you do not want to spend hours cooking.
Plus, this recipe is super flexible. You can customize it based on what you have on hand. Don’t have black beans? Chickpeas would be great. Want to add more veggies? Go for it! Think of it as a fantastic base for all sorts of delicious creations. It is like a deconstructed Stuffed Sweet Potato, but even easier to assemble.
This is one of those sweet potato recipes that feels indulgent but is actually quite wholesome. It is packed with fiber, plant based protein, and healthy fats to keep you full and energized. It is a meal you can feel good about eating any day of the week.
Ingredients
For the Crispy Roasted Sweet Potatoes
- 1 large sweet potato, peeled and cut into 1 inch cubes
- 1 tbsp cornstarch
- 1 tsp garlic powder
- Pinch of salt
- 1 1/2 tbsp avocado oil
For the Black Bean Salad
- 1, 15oz can black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/3 cup cilantro, minced
- 1 medium avocado, cubed
- 1 clove garlic, grated
- 1/2 tsp ginger powder, optional
- 1 tbsp soy sauce
- 2–3 tsp chili oil, to taste
- 1 tsp toasted sesame oil, optional
- 2 tsp maple syrup
- Zest and juice of 1 lime
For the Sriracha Yogurt Dressing (Optional)
- 1/4 cup plain unsweetened plant based yogurt
- 1 tbsp sriracha
- 1 tsp maple syrup
For Serving (Optional)
- Grain of choice (rice, quinoa, farro, etc.)
- Fresh lettuce greens
Step By Step Instructions
Step 1: Prep And Roast The Sweet Potatoes
First things first, let’s get that oven going. Preheat it to 425 degrees Fahrenheit. A hot oven is key for getting those potatoes nice and crispy. While it heats up, you can prep your sweet potato.
Take your peeled and cubed sweet potato and place it directly onto a sheet pan. We are not using parchment paper for this one! Roasting straight on the pan helps create a wonderful browning and sear.
Now for the magic ingredient: cornstarch. Sprinkle the cornstarch, garlic powder, salt, and avocado oil over the potatoes. Use your hands to toss everything together, making sure each piece is evenly coated. The cornstarch is what gives the potatoes that delightful crusty exterior.
Spread the potatoes out in a single, even layer. Make sure they have a little space between them so they can roast instead of steam. If they are too crowded, they will get soggy, and nobody wants that. Pop them in the oven for about 30 to 35 minutes.
Remember to give them a flip every 10 to 15 minutes. This ensures they cook evenly and get crispy on all sides. It is a small step that makes a huge difference in your final Sweet Potato Bowl.
Step 2: Make The Black Bean Salad
While the potatoes are working their magic in the oven, you can prepare the black bean salad. This is a simple mix and serve situation, which is always a bonus.
In a medium mixing bowl, combine the rinsed black beans, finely diced red onion, minced cilantro, cubed avocado, and grated garlic. If you are using it, add the ginger powder now too.
Next, it is time for the dressing. Drizzle the soy sauce, chili oil, toasted sesame oil, maple syrup, lime zest, and lime juice directly over the bean mixture. The combination of these ingredients creates a wonderfully complex and delicious flavor profile.
Gently toss everything together until the beans and avocado are well coated. Give it a taste and adjust any ingredients as you see fit. Maybe you want a little more chili oil for heat or more lime juice for brightness. You are the chef!
Step 3: Whip Up The Dressing
The sriracha yogurt dressing is optional, but I highly recommend it. It adds a creamy, spicy element that ties the whole Sweet Potato Bowl together. And it could not be easier to make.
In a small bowl, simply mix together the plant based yogurt, sriracha, maple syrup, and a small pinch of salt. Stir until it is smooth and creamy. That is it! Set it aside until you are ready to assemble your bowls. This is one of the tastiest sweet potato recipes additions.
Step 4: Assemble Your Bowl
Once your sweet potatoes are golden brown and crispy, take them out of the oven. Now for the fun part: building your bowl! This is where you can get creative and make it look as good as it tastes.
Start with a base of your favorite cooked grain, like quinoa or rice, or some fresh lettuce greens. Then, spoon a generous amount of the black bean salad on top. Add a good portion of the crispy roasted sweet potatoes right next to it.
Finally, drizzle everything with that delicious sriracha yogurt dressing. Your beautiful and flavorful sweet potato dinner is ready to serve! It is a feast for the eyes and the stomach.
How To Store Leftovers
If you happen to have any leftovers, storing them properly is key to enjoying them later. The best way to do this is to store the components separately. This keeps everything fresh and prevents the potatoes from getting soggy.
Place the roasted sweet potatoes in an airtight container and keep them in the fridge for up to 4 days. Store the black bean salad in a separate airtight container. Keep in mind the avocado may brown slightly, but it will still taste good.
The sriracha yogurt dressing can be stored in its own small container or jar in the fridge for about a week. When you are ready for another meal, you can just assemble a fresh bowl. To get the potatoes crispy again, I suggest reheating them in an oven or an air fryer for a few minutes.
Tips
Want to make sure your sweet potato recipes turn out great every time? Here are a few extra tips. As I mentioned, do not use parchment paper. Roasting directly on the pan gives you the best browning and those irresistible crispy edges.
Do not skip the cornstarch! It truly is the secret to a crusty, seared potato. If you do not have cornstarch, arrowroot starch or rice flour are good alternatives. They work in a similar way to create that lovely texture.
Potato sizes can vary, so adjust your seasonings and oil accordingly. If your sweet potato is particularly large, you might need a little extra oil and cornstarch to coat everything evenly. Feel free to adjust the dressing ingredients for the bean salad to match your personal taste too.
For an extra pro touch, try placing the potatoes cut side down on the baking sheet. This extra step helps them get beautifully browned and crisp. And remember to give them space on the pan to avoid steaming!
Conclusion
So there you have it! A simple, delicious, and satisfying Sweet Potato Bowl that is perfect for any night of the week. It is one of those versatile sweet potato recipes that you can easily adapt and make your own.
It is a wonderful way to enjoy a wholesome, plant forward meal that does not compromise on flavor. The combination of crispy, sweet, savory, and spicy is just so good. I really hope you give this recipe a try.
Whether you are a seasoned home cook or just starting out, this sweet potato dinner is a great recipe to have in your collection. Enjoy making it and, more importantly, enjoy eating it!
FAQ
Can I Make This Ahead Of Time?
Absolutely! This is a great recipe for meal prep. You can roast the sweet potatoes, make the black bean salad (add the avocado just before serving to prevent browning), and mix the dressing. Store everything in separate airtight containers in the fridge. Then, just assemble your Sweet Potato Bowl when you are ready to eat.
What Other Grains Can I Use?
You can use almost any grain you like! Quinoa, brown rice, and farro are all excellent choices. You could also use couscous or even orzo. If you want a lighter, grain free option, serving it over a bed of fresh greens like spinach or arugula is also delicious.
Is This Recipe Gluten Free?
Yes, this recipe can easily be made gluten free. The main ingredient to watch is the soy sauce. To ensure it is gluten free, simply substitute it with tamari or a certified gluten free soy sauce. All the other ingredients are naturally gluten free.
Can I Use An Air Fryer For The Sweet Potatoes?
Yes, an air fryer works wonderfully for making crispy sweet potatoes! Toss the coated potatoes in the air fryer basket in a single layer. Cook at 400 degrees Fahrenheit for about 15 to 20 minutes, shaking the basket halfway through. They will come out incredibly crispy and delicious.
Sweet Potato Bowl
This healthy and flavorful Sweet Potato Bowl features crispy roasted sweet potatoes, a fresh and zesty black bean salad, and a creamy, spicy dressing. It’s an easy, satisfying meal packed with plant-based protein and healthy fats, perfect for a busy weeknight.
Requirements
Ingredients
Instructions
- Preheat oven to 425 degrees Fahrenheit. Place peeled and cubed sweet potato directly onto a sheet pan.
- Sprinkle cornstarch, garlic powder, salt, and avocado oil over the potatoes; toss to coat evenly. Spread in a single, even layer.
- Roast for 30 to 35 minutes, flipping every 10 to 15 minutes, until golden brown and crispy.
- While potatoes roast, combine rinsed black beans, finely diced red onion, minced cilantro, cubed avocado, grated garlic, and optional ginger powder in a medium mixing bowl.
- Drizzle soy sauce, chili oil, toasted sesame oil, maple syrup, lime zest, and lime juice over the bean mixture. Toss gently to coat.
- For the optional dressing, mix plant-based yogurt, sriracha, maple syrup, and a pinch of salt in a small bowl until smooth.
- To assemble, start with a base of cooked grain or fresh lettuce greens. Spoon black bean salad and crispy roasted sweet potatoes on top.
- Drizzle with sriracha yogurt dressing and serve immediately.
Notes
Roasting potatoes directly on the pan without parchment paper helps achieve the crispiest edges and best browning.
Cornstarch is key for a crusty, seared potato exterior; arrowroot starch or rice flour are good alternatives.
Adjust seasonings and oil based on sweet potato size. Ensure potatoes have space on the pan to avoid steaming!
For an extra pro touch, try placing the potatoes cut side down on the baking sheet for beautifully browned and crisp results.
Nutrition
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