Introduction

These Chili-Lime Sweet Potato & Black Bean Bowls are a vibrant and satisfying meal perfect for any day of the week. Roasted sweet potatoes with smoky spices combine with a zesty black bean salsa and a spicy yogurt drizzle for a deliciously balanced bowl that’s both nutritious and full of flavor.

Chili-Lime Sweet Potato & Black Bean Bowls Recipe - Recipe Image

Ingredients

2 medium sweet potatoes (approx. 1 ½ lbs / 680g, scrubbed and diced into ¾-inch cubes)
2 ½ tbsp avocado oil
1 ½ tbsp cornstarch
1 ½ tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin
2 15-oz / 425g cans no-salt-added black beans, rinsed and drained thoroughly
2 medium ripe avocados (diced)
1 orange bell pepper (finely diced)
½ cup finely chopped red onion
⅔ cup fresh cilantro (roughly chopped)
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
2 limes (zested and juiced)
1 tbsp low-sodium coconut aminos
1 ½ tsp toasted sesame oil
1 tsp agave nectar
1 tsp red pepper flakes (adjust to heat preference)
½ tsp smoked paprika
½ cup (120g) plain plant-based yogurt or non-fat dairy yogurt (unsweetened)
1 tbsp sriracha or low-sodium hot sauce
4 cups cooked quinoa or brown rice (prepared without added salt)
3 tbsp toasted pumpkin seeds (pepitas, unsalted)

Instructions

Prepare the Drizzle: In a small bowl, whisk together the yogurt and sriracha until smooth. Cover and refrigerate to let the flavors develop.
Preheat & Season Potatoes: Position an oven rack in the center and preheat to 400°F (200°C). In a large bowl, whisk together cornstarch, garlic powder, 1 teaspoon smoked paprika, and cumin. Add the cubed sweet potatoes and avocado oil, tossing vigorously until every piece is evenly coated.
First Roast: Spread the sweet potatoes on a heavy-duty rimmed baking sheet in a single, even layer. Use two pans if necessary to avoid overcrowding, which helps ensure crispiness. Roast for 20 minutes.
Assemble the Bean Salsa: While the potatoes roast, wipe out the large bowl. Combine the rinsed black beans, coconut aminos, agave nectar, sesame oil, red pepper flakes, and the remaining ½ teaspoon of smoked paprika. Stir well. Gently fold in the red onion, bell pepper, cilantro, minced garlic, ginger, and the lime zest and juice.
Final Roast: Remove the potatoes from the oven, flip them with a spatula, and return to the oven for another 15–20 minutes. They are done when the edges are browned and crisp, and the centers are tender.
Build Your Bowls: Just before serving, gently fold the diced avocado into the bean salsa. Divide the cooked quinoa equally among five bowls. Top with the roasted sweet potatoes and a generous portion of the black bean salsa. Finish with a drizzle of the spicy yogurt sauce and a sprinkle of unsalted pumpkin seeds.

Tips & Variations

For extra crispiness, spread the sweet potatoes out well on the baking sheet and avoid overcrowding.
Substitute coconut aminos with low-sodium soy sauce if preferred.
Add a squeeze of fresh lime juice over the bowls just before serving to brighten the flavors.
Use Greek yogurt instead of plant-based yogurt for a creamier drizzle if desired.
Include a handful of chopped fresh jalapeño in the salsa for an extra kick.

Storage

Store any leftovers in airtight containers in the refrigerator for up to 3 days. Keep the avocado mixed in the salsa separate if possible to maintain freshness. Reheat the sweet potatoes gently in the oven or microwave. Add fresh avocado and the yogurt drizzle just before serving to preserve their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you choose gluten-free quinoa or rice and confirm that your coconut aminos and other ingredients do not contain gluten.

How can I make this dish vegan?

The recipe is already vegan if you use plant-based yogurt and ensure your sriracha or hot sauce has no animal-derived ingredients.

Chili-Lime Sweet Potato & Black Bean Bowls Recipe

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★★★★★

4.9 from 142 reviews

These Chili-Lime Sweet Potato & Black Bean Bowls feature smoky roasted sweet potatoes paired with a zesty black bean salsa, topped with a spicy yogurt drizzle and toasted pumpkin seeds. This vibrant, nutritious bowl is perfect for a wholesome, plant-based meal bursting with bold flavors and textures.

Author: Ella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 5 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Southwest American
Diet: Vegan

Ingredients

Scale

For the Smoky Roasted Sweet Potatoes

2 medium sweet potatoes (approx. 1 ½ lbs / 680g, scrubbed and diced into ¾-inch cubes)
2 ½ tbsp avocado oil
1 ½ tbsp cornstarch
1 ½ tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin

For the Chili-Lime Black Bean Salsa

2 15-oz / 425g cans no-salt-added black beans, rinsed and drained thoroughly
2 medium ripe avocados (diced)
1 orange bell pepper (finely diced)
½ cup finely chopped red onion
⅔ cup fresh cilantro (roughly chopped)
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
2 limes (zested and juiced)
1 tbsp low-sodium coconut aminos
1 ½ tsp toasted sesame oil
1 tsp agave nectar
1 tsp red pepper flakes (adjust to heat preference)
½ tsp smoked paprika

For the Spicy Yogurt Drizzle

½ cup (120g) plain plant-based yogurt or non-fat dairy yogurt (unsweetened)
1 tbsp sriracha or low-sodium hot sauce

For Assembly

4 cups cooked quinoa or brown rice (prepared without added salt)
3 tbsp toasted pumpkin seeds (pepitas, unsalted)

Instructions

Prepare the Drizzle: In a small bowl, whisk together the plain yogurt and sriracha until smooth. Cover and refrigerate to let the flavors meld and deepen while you prepare the other components.
Preheat & Season Potatoes: Position an oven rack in the center and preheat the oven to 400°F (200°C). In a large mixing bowl, combine the cornstarch, garlic powder, 1 teaspoon smoked paprika, and ground cumin. Add the diced sweet potatoes and avocado oil, tossing vigorously until all pieces are evenly coated in the spice mixture.
First Roast: Spread the sweet potatoes on a heavy-duty rimmed baking sheet in a single, even layer. Use two pans if needed to avoid overcrowding, which is key to achieving crispy edges. Roast in the preheated oven for 20 minutes.
Assemble the Bean Salsa: While the potatoes are roasting, clean out the large bowl used for seasoning. Add the rinsed and drained black beans, coconut aminos, agave nectar, toasted sesame oil, red pepper flakes, and the remaining ½ teaspoon smoked paprika. Stir well for even flavor distribution. Gently fold in the finely chopped red onion, diced orange bell pepper, cilantro, minced garlic, grated ginger, and the lime zest and juice for a fresh, vibrant salsa.
Final Roast: After the initial 20 minutes, remove the sweet potatoes from the oven and gently flip or stir them using a spatula to promote even browning. Return to the oven for another 15 to 20 minutes until the edges are crisp and browned and the centers are tender.
Build Your Bowls: Just before serving, fold the diced avocado gently into the black bean salsa to keep the avocado pieces intact. Divide the cooked quinoa or brown rice evenly among five bowls. Top each bowl with a generous portion of the smoky roasted sweet potatoes and the chili-lime black bean salsa. Drizzle the spicy yogurt sauce over each bowl and finish with a sprinkle of toasted, unsalted pumpkin seeds for a delightful crunch.

Notes

Ensure the sweet potatoes are cut into uniform ¾-inch cubes for even roasting.
Using two baking sheets prevents overcrowding and helps the sweet potatoes become crispy rather than steamed.
The avocado is added just before serving to maintain its texture and freshness.
You can adjust the red pepper flakes in the salsa to suit your preferred spice level.
For a gluten-free meal, verify that the coconut aminos and other condiments are certified gluten-free.
Quinoa adds a boost of protein and keeps the bowl gluten-free; brown rice is a great alternative if preferred.

Keywords: sweet potato bowl, black bean salsa, vegan bowl, chili-lime, roasted sweet potatoes, plant-based meal, healthy bowls, quinoa bowl, spicy yogurt drizzle