Black Bean Sweet Potato Loaded Bowls

Sweet roasted potatoes with creamy avocado and hearty black beans. Use a large tray so the potatoes roast in one uncrowded layer.

Why you’ll love this recipe

• Sweet roasted potatoes with creamy avocado and hearty black beans.
• Use a large tray so the potatoes roast in one uncrowded layer.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 15-oz can canned black beans, drained
• 1 lb sweet potatoes, 1/2-inch cubes
• 1 avocado, sliced
• 1 lime, juiced
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 425°F

   Heat oven to 425°F. Toss sweet potato with oil and chili powder.

2. 02

   Roast 25–30 minutes, turning once, until tender and browned

   Roast 25–30 minutes, turning once, until tender and browned.

3. 03

   Cook it through

   Warm drained beans in a small saucepan with a splash of water for 5 minutes.

4. 04

   Divide potatoes and beans between bowls

   Divide potatoes and beans between bowls. Add avocado and squeeze over lime juice.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Use a large tray so the potatoes roast in one uncrowded layer.

Make it your own

Use regular potatoes instead of sweet potatoes, roasting until fork tender.

What to serve with it

Divide the base evenly between bowls, then arrange the main ingredient and vegetables in separate sections. Spoon any cooking juices over the base just before serving.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.