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A closeup overhead image of a sweet potato black bean bowl with kale, avocado, brown rice, and a slice of lemon in a white bowl on a white speckled table.

Sweet Potato Black Bean Bowls

No more sad desk lunches. These sweet potato black bean bowls are healthy, meal prep-able, and so flavorful. You can also use whatever veggies, grains, or proteins you have on hand. The lemon tahini sauce goes on everything!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

Sweet Potato Black Bean Bowls

  • 2 large sweet potatoes (about 1 lb.), peeled and diced
  • 1/4 cup olive oil, divided
  • 1 1/2 tsp chili powder
  • 1 tsp smoked paprika (or regular)
  • 1/4 tsp cayenne
  • 3 cloves garlic, minced
  • 2 tsp rosemary (fresh or dried), chopped
  • 1 head kale, ribs removed and leaves torn
  • 1 red bell pepper, diced
  • 1 can black beans, drained and rinsed
  • Salt and pepper, to taste
  • Brown rice (or another grain), for serving
  • Avocado, seeds, feta cheese, fried egg, etc., for serving

Lemon-Tahini Dressing

  • 1/4 cup tahini
  • 3 tbsp lemon juice
  • 3 tbsp cold water
  • 1 small clove garlic, finely minced
  • Salt, to taste

Instructions
 

Sweet Potato Black Bean Bowls

  • Preheat oven to 400°F. Grease a sheet pan. Spread the diced sweet potatoes on the sheet pan, and drizzle with 2 Tbs. olive oil. Sprinkle with chili powder, smoked paprika, cayenne, garlic, rosemary, salt, and pepper. Toss to coat, and bake for 10 minutes.
  • Meanwhile, toss the kale and bell pepper with the remaining olive oil, and season with salt and pepper. Toss the mixture with the semi-cooked sweet potatoes, and cook for another 10-15 minutes, until the potatoes are tender and the kale is crispy.
  • Stir the can of black beans into the veggie mixture and bake for 3-5 minutes, just until the beans are warmed through. Taste, and season with salt and pepper. Serve the veggie mixture over rice with avocado, seeds, tahini sauce, and/or other toppings of choice.

Lemon-Tahini Dressing

  • While the veggies are baking, whisk together the tahini, lemon juice, water, garlic, and a pinch of salt. It will seize, but just keep whisking until it's smooth. Add more lemon juice or water to get a saucy texture. Drizzle over bowls!

Nutrition

Serving: 1bowlSodium: 447mgSugar: 2.1gFiber: 13.5gPotassium: 1479mgCalories: 583kcalSaturated Fat: 3.7gFat: 24.9gProtein: 14gCarbohydrates: 80.4g
Keyword black beans, dinner, healthy, kale, lunch, sweet potato
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