Black Bean & Sweet Potato Bowls
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 35 min · Beans · vegetarian, gluten-free
470 cal
14g protein
72g carbs
14g fat
per serving · estimated
Ingredients
- 1 large sweet potato, 1/2-inch cubes
- 1 tbsp olive oil
- 3/4 tsp ground cumin
- 1/2 tsp chili powder
- 2 cans (15 oz) black beans, drained
- 1/2 cup white rice
- 1 large avocado, sliced
- 1 lime, wedged
- 1/4 cup cilantro
- 1/4 cup Greek yogurt or sour cream
- to taste kosher salt
Method (tap to check — screen stays awake)
- Cook rice per package directions.
- Preheat oven to 425°F. Toss sweet potato with olive oil, cumin, chili powder, salt. Roast 22 min until tender + browned on edges.
- Warm beans in a small saucepan with a splash of water + pinch of cumin.
- Build bowls: rice base, beans, sweet potato, avocado, cilantro, yogurt dollop, lime squeeze.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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