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Sweet Potato Black Bean Bowls with Creamy Cilantro Sauce

Name: Sweet Potato Black Bean Bowls with Creamy Cilantro Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 medium or 1 large sweet potato (cubed); ½ tsp salt and pepper; ½ tsp cumin; 5 oz baby arugula or spinach; 15 oz can black beans (rinsed and drained); 1 cup cherry tomatoes (halved); 1 cup red cabbage (shredded); 1 cup frozen sweet corn (thawed); ½ cup cilantro leaves (chopped); 1 cup cilantro (great time to use stems); 1 large lime (juiced); ½ large avocado; ½ tsp salt; 2 garlic cloves; ½ tsp cumin; 1 jalapeño (more or less, for desired spice); 1 tbsp maple syrup; ¼ cup water (more or less for desired consistency)

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This Sweet Potato Black Bean Bowl combines roasted sweet potatoes, protein-packed black beans, and fresh veggies for a colorful, nourishing meal. Topped with a zesty, dairy free creamy cilantro sauce, this bowl has everything you need for a satisfying lunch or dinner. It’s ready in 30 minutes, easy to customize, and perfect for meal prep!

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Crispy Roasted Sweet Potato Black Bean Bowl

Make yourself a bowl of goodness in just 30 minutes! This Sweet Potato Black Bean Bowl recipe will be on repeat for easy dinners after your very first bite! The Creamy Cilantro Sauce is so delicious – once you taste it you’ll want to triple the recipe and put it on everything! These bowls are bright and refreshing yet cozy and satiating thanks to the tender, roasted sweet potatoes, hearty black beans, crunchy cabbage, juicy tomatoes, and sweet corn – add all of that to a bed of greens with that irresistible sauce and you’ve got yourself a fulfilling dish that’s ready in under 30 minutes. Customize this recipe with literally any vegetables you have in your fridge or even serve it on top of your favorite grain. This recipe is beyond easy to make your own and is perfect for busy weeknights or make-ahead meals. Let’s dive into this easy and nourishing recipe that you’ll find yourself craving, and making, again and again!

Ingredients For Sweet Potato Black Bean Bowls

Bowl Ingredients

Sweet Potato: This delicious and versatile squash brings a natural sweetness and crispy yet tender texture to the bowl. They’re rich in fiber, vitamins A and C, and antioxidants, making them a nutritious base for this meal.
Cumin: Adding warmth and an earthy tone to your roasted sweet potatoes – cumins’ slight smokiness compliments the dish perfectly.
Baby Arugula or Spinach: Either green will be an ideal addition to these bowls adding a fresh element with a slightly peppery note. Both greens are packed with vitamins and minerals and provide a lovely contrast to the warm, roasted ingredients.
Black Beans: The powerhouse of protein in this recipe; black beans also add a creamy texture and hearty bite, along with fiber, iron, and a range of essential nutrients.
Cherry Tomatoes: These juicy tomatoes add a burst of sweetness and acidity, balancing the flavors in the bowl. Their vibrant color also makes the dish visually appealing, while providing antioxidants and vitamins A and C.
Red Cabbage: Added for its crunch and color, red cabbage also has a slightly sweeter flavor than green and when shaved it pairs amazingly with the rest of the ingredients.
Sweet Corn: Sweet corn has an amazing mouth feel when in salad and brings a delightful pop of colour. It also provides fiber and helps to balance the flavors with its natural sweetness.
Cilantro Leaves: A sprinkle of fresh cilantro for the garnish to tie the whole bowl together. Cilantro’s slightly citrusy and herbaceous notes brighten up each bite.

Creamy Cilantro Sauce Ingredients

Cilantro: The main ingredient and flavor profile of the sauce. Including the stems is a great way to use the whole herb, as the stems pack as much flavor as the leaves.
Lime Juice: Included for a zesty, tangy flavor that balances the creamy elements. It also helps brighten the flavors and adds a hint of acidity, which complements the richness of the avocado.
Avocado: Another key ingredient to the sauce is avocado provides a creamy and smooth texture to the sauce without needing dairy. It adds healthy fats and a subtle buttery flavor, making the sauce rich and satisfying.
Garlic: Garlic adds a bit of a spicy, pungent kick to the sauce, adding depth and complexity. Its strong flavor pairs well with fresh herbs and creamy avocado.
Cumin: Ties in the flavors from the roasted sweet potato and adds a new dimension to the sauce.
Jalapeño: Jalapeño gives the sauce a mild to moderate level of spice, which can be adjusted to taste. It adds depth and a slight heat that complements the cilantro and lime beautifully.
Maple Syrup: For a touch of natural sweetness to balance out the tangy and spicy elements in the sauce. It helps to round out the flavors without making the sauce overly sweet.

How to Make A Flavorful Sweet Potato Black Bean Bowl

Roast the Sweet Potatoes

Preheat your oven to 425°F. Spread the cubed sweet potatoes on a lined baking sheet, season with salt, pepper, and cumin, and drizzle with olive oil if desired. Roast for 20-25 minutes until golden and crispy, tossing halfway through for even cooking.

Prepare the Creamy Cilantro Sauce

While the sweet potatoes are roasting, blend all the sauce ingredients; cilantro, lime juice, avocado, salt, garlic, cumin, jalapeño, maple syrup, and water until smooth. This is when you can adjust the seasoning to your personal preference and add more water if your consistency is too dense.

Assemble the Bowls

In each serving bowl, add a handful of arugula or spinach. Top with roasted sweet potatoes, black beans, cherry tomatoes, shredded cabbage, and corn. Drizzle generously with the creamy cilantro sauce and sprinkle with fresh cilantro.

Let’s Talk About This Delicious Dairy Free Creamy Cilantro Sauce

Wow, friends – this dairy free Creamy Cilantro Sauce is the perfect finishing touch for your Sweet Potato Black Bean Bowls! It’s a delicious mix of fresh cilantro, creamy avocado, and a hint of lime. You could make it spicy by adding additional jalapeño or completely omit if spice isn’t your thing. The avocado gives it a luxurious texture, while the lime juice adds a zesty brightness that balances out the richness and a touch of maple syrup rounds everything out with a subtle sweetness. If you wanted to use this sauce as a dressing add more water and you could totally drizzle it over tacos, use it as a dip or drink it right out of the blender – it’s THAT good!

How to Customize Your Sweet Potato Black Bean Bowl

This Sweet Potato Black Bean Bowl is incredibly versatile! Here are some ideas for customizing it to suit your taste:

Swap the Base Greens: Try kale, romaine, or mixed greens instead of arugula or spinach.
Add Grains: For extra heartiness, add cooked brown rice or quinoa as a base.
Mix Up the Veggies: Roasted bell peppers, zucchini, or carrots would be delicious additions to this bowl.
Make It Spicy: Add extra jalapeño to the sauce or sprinkle red pepper flakes over the top for added heat.
Try Different Sauces: While the creamy cilantro sauce is delicious, you could also try a simple lime tahini dressing or a smoky chipotle sauce for a different flavor profile.

Why You’ll Love This Sweet Potato and Black Bean Bowl

You’ll love this Sweet Potato and Black Bean Bowl because it’s quick and easy, ready in just 30 minutes. Its ease of preparation makes it perfect for busy weeknights when you want something wholesome without the fuss. It’s also completely plant based and high in protein thanks to the black beans. Did I mention it’s super meal prep-friendly? Make this bad boy ahead of time and enjoy it all week! Double or triple your ingredients if you’re feeding a large household! Last but not least, this recipe is highly customizable, with endless topping options and swaps to suit your preferences.

Did you try this recipe?

If you made this Sweet Potato Black Bean Bowl, let me know in the comments how you liked it! Don’t forget to rate the recipe and share it with your friends. Try these delicious weeknight dinner recipes next:

30 Minute Spiced Tempeh Cauliflower Bowls

Crispy Rice Tofu Bowls

Roasted Cauliflower Bowls

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Colorful bowl with sweet potato, corn, tomatoes, purple cabbage, and creamy green dressing

Jackie Akerberg