Lunch · 25 min · mexican

Sweet Potato & Black Bean Bowl

If you like sweet potato, you’ll love this Mexican lunch — 25 minutes from craving to table. It is weeknight cooking that still hits your targets — 20 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 Sweet potato
• 3/4 cup Black beans
• 3/4 cup cooked Brown rice
• 1/4 cup Salsa
• 1/2 Avocado
• 1 handful Cilantro

Steps

1. Heat your oven to 425F (220C) and line a rimmed sheet pan with parchment for easy cleanup. A hot oven and an uncrowded pan are the secrets to caramelized edges.
2. Peel the sweet potato and cut it into 3/4-inch cubes, keeping the pieces roughly the same size so they cook evenly. Toss with a tablespoon of oil and a pinch of salt, then spread them in a single layer on the pan.
3. Roast for 20 minutes, flipping once halfway, until the edges are golden and a cube yields easily to a fork. A little charring on the edges is caramelization — that is flavor, not burning.
4. While the sweet potato roasts, warm the black beans in a small saucepan over medium-low heat for 4 to 5 minutes. If they look dry, add a spoonful of water and mash a few beans against the pot to make them creamy.
5. Warm the cooked brown rice in a covered bowl in the microwave for about 90 seconds, or in a pot over low heat with a splash of water.
6. Build the bowl with rice on the bottom, then the roasted sweet potato and beans on top. Finish with salsa, the avocado sliced or diced, and a handful of cilantro — then taste and add salt or salsa until it sings.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes