Sweet Potato Black Bean Bowl
Roasted sweet potato and warm black beans over rice, topped with fresh avocado. A satisfying vegetarian bowl that comes together in under 25 minutes with zero fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 412
- Protein
- 12g
Ingredients
- 1 medium (about 12 oz) sweet potato, peeled and cubed
- 1 can (15 oz) canned black beans, drained and rinsed
- 1.5 cups cooked rice (white or brown)
- 1 ripe avocado avocado, sliced
Instructions
- 1
Toss cubed sweet potato with a pinch of salt, pepper, and 1 tbsp oil on a sheet pan.
- 2
Roast at 425°F for 15 minutes, stirring halfway, until edges are golden and tender.
- 3
While sweet potato cooks, warm black beans in a small saucepan over medium heat, stirring occasionally, about 4 minutes.
- 4
Divide cooked rice between two bowls, then top with roasted sweet potato and warm black beans.
- 5
Arrange avocado slices on top, sprinkle with salt and pepper, and serve immediately.
Tools you’ll need
- sheet pan
- oven
- small saucepan
- spoon or spatula
- two serving bowls
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